Baked Chicken with Peppers
68 / 100
1 hr 5 min.
- 2 Tbsps olive oil
- 4 Chicken thigh
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 red pepper (deseeded and sliced)
- 1 green pepper (deseeded and sliced)
- 1 tsp sugar
- 2 tsps smoked paprika
- 8 ripe Tomatoes (cored and cut into wedges)
- 1.333 cups white wine
- 1 cup chicken stock
- 2 bay leaves
Punchy Basque Casserole Substitute the white wine for red for a winter's night dish with a punch
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
Heat the oil in a pan and brown the thighs until golden. Remove to a plate and set aside.
Add the onion and garlic and cook gently until golden, then add the chicken back to the pan and add the peppers, tomatoes, sugar, paprika and seasoning and cook for 5 minutes.
Pour over the wine and stock, add the bay leaves and some salt, cover with a lid and cook in the oven for 45 minutes until the chicken is cooked.