This is a delightful recipe for Summer braised chicken with tomatoes, is an uncomplicated dish, tasty and using ingredients easy to source.
We used a homemade chicken stock (a River Cafe recipe) which as excellent – the smell of cloves improving the dish.
Ingredients
2 tablespoons olive oil
3 shallots, finely sliced
4 chicken legs
300ml chicken stock
2 large garlic cloves, peeled but left whole
a few lemon thyme sprigs
400g cherry tomato
3 plum tomatoes, quartered
400g can cannellini bean, drained and rinsed
1 green chilli, finely sliced
Method
Season the chicken
Heat oven to 190C/170C fan/gas 5.
Heat 1 tablespoon of the oil in a shallow flameproof casserole dish over a medium heat. Add the shallots and soften, then remove from the pan and set aside.
Turn up the heat and add the chicken to the pan with the remaining oil, Fry on all sides.
Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli.
Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
Serve with polenta or puree potatoes.
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