Thursday, 14 January 2016

Chicken Thighs in a rich tomato sauce


1 onion, peeled and chopped into large chunks
6 chicken thighs with skin on, or skinless if you prefer
2 celery stalks, washed and sliced
2 large carrots, washed and sliced
1 tablespoon of olive oil
1 oz of butter
A dollop of tomato puree
A tin of good quality tinned tomatoes
A tablespoon of oregano
Some fresh flat leaf parsley, or dry if you don't have fresh to hand
A pepper.  Any colour will do.  I used a yellow one, cut into slices
Salt and pepper to taste
A chicken stock cube
Some pitted black olives

In a wide and deep frying pan, fry the onions in a mixture of olive oil and butter.  Cook on a low heat for about 5 minutes or until translucent.  Then add the chicken thighs (if keeping the skin on, cook until the skin is crispy), sear the chicken until slightly brown, then add the carrots and celery.  Boil a kettle of water.  Put a dollop of tomato puree in the pan and cook down a little in the oil (add more oil if necessary), then add water to cover, salt and pepper.  Then add the chicken stock cube or fresh chicken stock if you prefer.  Add the oregano, chopped parsley (save a little for decoration) and the tinned tomatoes, then stir.  Bring to a boil and stir everything together, then reduce to a simmer for half an hour.  Add the yellow pepper and olives.  Sprinkle with a little fresh parsley

Serve with white rice, or baby potatoes and butter beans with parsley.

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