Categories: cooking-and-recipes
Date: 20 April 2007 12:56:15
butter and olive oil
1 onion, diced
4 cloves garlic, finely diced
2 carrots, sliced
2 sticks celery, sliced
8 chicken thighs on the bone
2 tbsp plain flour
2 pints chicken stock
1 red pepper, diced
4 fresh tomatoes, chopped (you can peel them as well, but, you know, meh), or, if fresh tomatoes look too miserable, use a small can of chopped plum tomatoes.
large tin sweetcorn
1 tsp ground cumin
2 tbsp tomato puree
salt & pepper
Heat the oil & butter in a large pan (I use a 5l one, which gives plenty of room), then soften the onion, garlic, carrots & celery for 10 minutes or so. Add the chicken thighs and brown on both sides. stir in the flour and cook for 1 minute. gradually stir in the stock (or gradually stir in the first bit, get bored and dump the rest in in one go, YMMV). Bring to the boil and simmer for 5 minutes. Add the red pepper, tomatoes, sweetcorn, cumin, tomato puree, salt and pepper, bring back to the boil and simmer for 25 minutes or until the chicken thighs are cooked through. Remove the chicken thighs from the pan, strip the meat from the bones and return the meat to the pan. Simmer for a further 5 minutes, serve.