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
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...