Braised Chicken Thighs in Chunky Vegetable Sauce

Tue, 19 January 2016

A perfect healthy option for all the family to enjoy!

Ingredients:

8 chicken thighs

4-6 mushrooms-sliced

2 cloves of garlic

1 medium onion-chopped

1 ½ mixed peppers-cut into chunks

2 carrots-cut into chunks

1 tin chopped tomatoes

5floz/150ml chicken stock

Pinch chilli flakes

Thyme sprigs

Seasoning

 

Method:

Preheat the oven to 170C/325F/Gas Mark 3

Heat a large pan with a little oil and cook the chicken thighs, skin side down, until they are golden brown.

Transfer to side dish for a moment.

Meanwhile return the pan to the heat and add in the onions, carrot, mushrooms & mixed peppers together with the chopped garlic to the pan and fry for a couple of minutes or until the vegetables have begun to soften.

Season the mixture now with salt and black pepper.

Pour in the chopped tomatoes & chicken stock, along with the chilli flakes at this stage and allow the liquid to come to the boil.

Return the chicken thighs to the pan together with some thyme sprigs, secure with a tight fitting lid and cook gently for approximately 45 minutes or until the chicken is tender.

Serve with some chunky bread and a large green salad.