- 4
Ingredients
- a couple of tablespoons of olive oil
- 8 chicken thighs
- 50 to 100 grams pancetta (I used diced from a thick slab)
- 1 onion, sliced into rounds
- 4 cloves of garlic, chopped
- A 400 gram/14 ounce tin of chopped tomatoes
- 2 bay leaves
- 1 and 1/2 teaspoons paprika
- a few sprigs of fresh thyme
- 500 ml (about 2 cups) chicken stock
- 125 ml (half a cup) red wine
- 2 red peppers, chopped into medium-sized pieces
- 1 heaped tablespoon of corn flour, for thickening
- 1 about 1 tablespoon of capers
- 10 about 10 black olives, pitted (I used lovely juicy Kalamata olives)
- feta cheese for crumbling over the dish (amount to taste)
- mashed potatoes, to serve ( marinated chicken in soya sauce, sherry), added mushrooms.
Preparation
Step 1
Instructions
Heat the oil in a large stove-top casserole dish or pot, then brown the chicken on both sides. Then transfer it to a plate.
In the same pan, fry the pancetta for a few minutes, then add the onion and cook on a medium heat for around 5 minutes before adding the garlic and paprika and cooking for another few minutes.
Add the tomatoes, bay leaves and thyme to the pan (pick the leaves off) and cook for an additional 5 minutes.
Put the chicken back in the pan with the stock, wine and red peppers. When it’s boiling, turn down the heat and let the casserole simmer for about 40 minutes.
Just before the end of the cooking time, mix the corn flour with a little water, then stir into the pan to thicken the sauce a little. Add the capers and olives.
Crumble feta cheese over the casserole to taste just before serving. Serve with creamy mashed potatoes.
Instructions