Edward Hayden: Braised Chicken Thighs

Tue, 11 July 2017

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

1 glass of white wine

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.

At this stage add in the white wine and allow this to reduce for a moment or so.
Season the mixture now with salt and black pepper.

Pour in the chopped tomatoes & chicken stock 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 1 ¼ hours until the chicken is tender.

Serve with some chunky bread and a large green salad.