A simple and very aromatic supper dish
for two
1 Tbsp vegetable oil - 1 large
onion, finely chopped - 500g skinless, boneless chicken thighs, cut into 5 cm
pieces – 1 Tbsp seasoned flour - 6 baby carrots, roughly chopped – 1 diced
celery stick - 2 courgettes, cubed - 1 good heaped teaspoon paprika, or more, to
taste - 3 garlic cloves, minced - 8 baby tomatoes, halved - 2 cups chicken
stock - 5 sprigs of thyme - 1 tspn fresh sage leaves - 2 bay leaves - Zest of
one lemon - 1 tin haricot beans, drained - salt and freshly ground pepper
Fry the onion in the oil with a pinch
of salt until it is just beginning to take on colour and is sweet. Dust the
chicken with seasoned flour and fry gently, add a little more oil if necessary
. Add the carrots, celery and courgette and let them sweat for a minute or two.
Then add the paprika and stir it in to coat the chicken. Next add the garlic,
tomatoes, chicken stock, thyme, sage and bay and the lemon zest. Bring to a
boil and simmer gently till the chicken is tender. Add the tinned beans, warm
through, adjust seasoning and serve. This would be good with crusty rolls or
ciabatta bread to soak up the juices. And delicious served with a good Chenin
Blanc. We enjoyed it with the Ormonde Chip off the Old Block Chenin from Darling
© John & Lynne Ford, Adamastor & Bacchus 2018
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