Prep time:
Cooking time: 1 hour 15 minutes
Total time:
Serves: 4
8 Large Free Range Chicken Thighs
2tbsp Olive Oil
250g Mini Cooking Chorizo, cubed
1 Medium Onion, finely chopped
2 Cloves of Garlic, chopped
3 Red and Yellow Peppers, seeded and thinly sliced
200g Can of Italian chopped tomatoes
2 Fresh Bay Leaves
150ml Dry White Wine
Salt and Freshly Ground Black Pepper
Chopped Parsley, to garnish
A real family favourite at any time of the year. Whole chicken thighs with skin and bone give the best flavour, but you can use any chicken joints. Try Romano peppers for their sweet flavour, but if you’re in a hurry, substitute a jar of ready-grilled peppers. Serve with baked potatoes and broccoli in winter; with bread and a salad in summer.
Busy mum’s lifesaver: Mini cooking chorizo is now available in the supermarket or good delis and really makes a difference to the end result of this dish. Use cubed pancetta or sliced regular chorizo in an emergency.
- words: Mary Gwynn
- pictures: David Merewether
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