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.

MexicanChickenPepperPot13338SERVES 4

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