I’ve been a bit lax about updating this for the past few days – sorry about that. I’d like to claim that I’ve been living a hectic whirl of a social life, but, in reality, apart from a very nice dinner out on Saturday with the lovely Emma (Hello Emma!), I’ve mostly been sitting around the in evenings, drinking wine with Alberto. (Which is always a delight in itself.)
Anyway, I made this for dinner for Alberto and I on Tuesday evening. He was working late so I needed something that he could easily reheat when he got in. It’s another new recipe from my new Spice Up Your Life cookbook from Chris. It sounded like a tasty dish so I thought I’d give it a go. Then end result is tasty and easy to make. And there was enough sauce left over to enable me to make a soup from it with the addition of some chorizo, chicken stock and extra veg.
2 chicken thighs per person
1 chicken drumstick per person
5 tablespoons of sunflower or olive oil
55g of plain flour
1 onion, chopped
2 celery sticks, sliced (as ever, I used sliced leeks instead.)
1 green pepper, deseeded and chopped
2 garlic cloves, finely chopped
2 tablespoons of chopped, fresh thyme
1-2 fresh red chillies, deseeded and chopped (I only used 1)
400g tin of chopped tomatoes
300ml of chicken stock
Heat the oil in a large, heavy bottomed saucepan. Add the chicken and cook over a medium heat for 5-10 minutes, until golden, stirring well throughout.
Remove the chicken and set aside.
Stir the flour into the hot oil over a low heat for 10-15 minutes or so, until golden. Be careful not to let let it burn!
Add the onion, leek and green pepper and cook, stirring constantly for 2 minutes. Add the garlic, thyme and chillies and cook, stirring, for one minute.
Stir in the tomatoes and then gradually stir in the stock.
Return the chicken to the saucepan, cover and simmer for 45 minutes, until the sauce is thickened and the chicken is cooked through.
Season with salt and pepper and serve with rice or potatoes.