Cooking time: 50 minutes
2.5 Red Peppers, deseeded and sliced
500g Charlotte Potatoes, quartered
1 Medium Red Onion, sliced
1tbsp Olive Oil
6 Fresh Bay Leaves
4 Slices of Fresh Lemon
4 Large Free Range Chicken Thighs
100ml Dry White Wine or Chicken Stock
Salt and Freshly Ground Black Pepper
This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve it with frozen peas and everyone loves it. And what’s more it’s really easy to double up amounts and serve with a salad for larger groups of hungry teenagers
Cook’s tip: You can use a jar of grilled peppers as an alternative to the fresh for this dish. Aga cooks: Cook on the lowest rungs of the roasting oven. Then cover and keep warm in the simmering oven until needed.
Cook’s tip: You can use a jar of grilled peppers as an alternative to the fresh for this dish.
Aga cooks: Cook on the lowest rungs of the roasting oven. Then cover and keep warm in the simmering oven until needed.
- words: Mary Gwynn
- pictures: David Merewether
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