It seems like it’s been a long time since I’ve posted a new recipe on the website and for that I apologise. Fitting in everything over Christmas like presents, travelling and seeing family all seemed to take up a large proportion of my time and whatever time I had leftover.. that’s right! – The Gym!
This recipe has two main elements to it, browning the chicken first, then simmering it with the remaining ingredients. Once the prep is done, the chicken stock and white wine will take care of the cooking process and leave you with a very delicious dish.
The recipe was taken from the ‘Masterchef – Kitchen Bible’ book that I received for Christmas and couldn’t wait to get started with. I served the dish with creamy mashed potato that was a mixture of Sweet & White potatoes. So give this a go, whoever you’re cooking for will certainly be impressed!
Serves 2 (plus leftovers) / Preperation: 20 Minutes / Cooking Time: 40 Minutes
4 x Chicken Thighs
Salt & Freshly Ground Pepper
2 tbsp x Olive Oil
2 x Garlic Cloves (peeled and sliced)
1 x Onion (chopped)
200ml x Dry White Wine
1 x Celery Stick (chopped)
200g x Button Mushrooms (sliced)
400g Can of Chopped Tomatoes
150ml x Chicken Stock
1 tbsp x Tomato Puree
2 tsp x Fresh Rosemary (chopped)
2 tsp x Fresh Sage (chopped)
8 x Pitted Black Olives (halved)
1. Heat a large casserole dish over a medium-high heat, meanwhile season the chicken legs well with the salt and pepper. Once the pan is hot add the chicken legs. After 3 minutes (or once browned) turn the legs over onto the other side for a further 3 minutes, then set aside onto a large plate. Pour any excess fat out of the pan.
2. Add another teaspoon of oil and fry the garlic and onion on a medium heat, gently for 4 minutes. They should be softened, not brown. Then add the wine and bring to the boil by placing the lid on top. After 1 minute remove the lid and stir in the celery, mushrooms, tomatoes, stock, tomato puree, sage and rosemary. Stir everything well for a minute.
3. Return the chicken to the pan and cover it into the mixture. Simmer on a low heat for 30 minutes with the lid on. After the time is up, remove the chicken onto a warm plate and add the olives. Leave the lid off and increase the heat to it’s highest setting to reduce the mixture if watery.