This is an excellent one pot wonder for all your entertaining requirements.
Ingredients
- 4 portions of chicken legs/thighs
- 1 tin chopped plum tomatoes
- 4 cloves garlic
- 1 red pepper
- ½ green pepper
- ½ yellow pepper
- 6-8 mushrooms
- ½ large onion
- 1 parsnip-chopped
- 1 carrot-chopped
- 350ml chicken stock
- Pinch cayenne pepper
- Pinch crushed chilli flakes
Directions
- Season the chicken with salt and cayenne pepper. Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
- Dice all the vegetables in uniform patterns and add these to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
- Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
- Correct the seasoning.
- Pour the sauce over the chicken in the casserole dish and transfer to the oven (180C/350F/Gas Mark 4) for 1 hour 15 minutes or until the chicken is coming away easily from the bone or when the juices run clear when a skewer is inserted into the chicken.
- Serve with fluffy long grain rice.
Tags: family occasion recipes, healthy eating, Kevin Dundon, main course recipe, meat recipe
(1 votes, average: 4.00 out of 5)
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