Pick up a jar of pepperonata – Italian roasted and marinated peppers. They are great way of adding a flavour-boost to a casserole. Also great served on top of toast for a speedy snack.
PREP 15 MINS
COOK 20 MINS
8 boneless, skinless chicken thighs
1tbsp chicken seasoning (Barts)
2 tbsp olive oil
1 onion, sliced
4 potatoes, cut into chunks
2 celery sticks, chopped
2 garlic cloves, crushed
200ml white wine
400ml chicken stock
1tbsp sun-dried tomato paste
1tbsp red wine vinegar
1tbsp fresh thyme
290g jar peperonata (Sacla)
1 Heat oven to 180C, Gas 4. Spinkle the chicken with black pepper. Heat half of the oil in a flameproof casserole pan and brown the chicken on both sides. Transfer to a plate.
2 Add the remaining oil to the pan and cook the onions and potatoes for about 8 mins, until onions softened and potatoes lightly browned.
3 Add the celery, garlic, wine and bubble for 2 mins. Then add the stock, sun-dried tomato paste, vinegar, thyme and pepperonata; season.
4 Put the chicken back in, bring the sauce to the boil, cover and put in the oven for 40 mins until chicken and vegetables are tender.
Per serving: 490cals, 11g fat (2g sat fat) 48g carbs