This could almost be called "Kitchen Sink Chicken" or "Chicken Whatever" but that wouldn't do it justice, really. This was an invention necessitated by the need to use up sweet red peppers and onions - and a taste for an easy, warming and fresh-tasting chicken dish. The basic elements of this repast were:
Chicken legs and thighs
1 large red pepper, sliced into strips
2 medium onions, sliced
250 ml white wine
1/2 tsp dried thyme
3 cloves garlic, bashed with a knife
100 ml olive oil
Salt
Freshly ground black pepper
1 tsp paprika
2 bay leaves, crushed
These are the basics - see what you make of it OR tune in a few days time to see what I did with them!
Cooking is such good fun!
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Wednesday, March 11, 2009
Wednesday's Chicken
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2 comments:
Oooh, did you cook this on the stove or in the oven? I always freak out over cooking large pieces of chicken on the stove...I keep thinking that the insides will still be raw.
Hi! I cooked it on the stove - the chicken was leg and thigh (jointed) pieces. I brown the chicken well on all sides before adding them to the sauce. I then cover the pan and let them cook on medium heat (simmer) for at least 30 minutes. Poke the thigh meat after that time and see if it seems tender. Dishes like this one can cook even longer than that - give it, say, another 15 minutes (checking to make sure it doesn't lose so much liquid that it begins to stick!) and check it again. I'll bet that by this time the chicken is coming away from the bone easily! Don't freak out!
BTW, I follow your Tweets and blog and I am really intrigued by what you write about. Thanks for so much fun!
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