Spanish Chicken with Soft Peppers

Name: Spanish Chicken with Soft Peppers
Total time: 1 h 35 min
Yield: 4
Ingredients: 8 chicken (drumsticks, thighs and legs all work well); 1 large Red pepper (deseeded and sliced); 1 large, green pepper (deseeded and sliced); 1 large, yellow Bell pepper (deseeded and sliced); 1 large onion (or 2 medium onions); 2 Tbsps olive oil; 1 cup Bacon (cut into small lardons); 2 large garlic cloves (chopped); 1 Tbsp tomato puree; 0.5 tsp hot paprika; 2 large tomatoes (cut into quarters); 1.125 cups chicken stock; 0.75 cup dry white wine; 3 Tbsps flat leaf parsley; salt; freshly milled Black pepper

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Health Score:

8,2 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 35 min.

Preparation

Ingredients

for

servings

Ingredients: 8 chicken (drumsticks, thighs and legs all work well); 1 large Red pepper (deseeded and sliced); 1 large, green pepper (deseeded and sliced); 1 large, yellow Bell pepper (deseeded and sliced); 1 large onion (or 2 medium onions); 2 Tbsps olive oil; 1 cup Bacon (cut into small lardons); 2 large garlic cloves (chopped); 1 Tbsp tomato puree; ½ tsp hot paprika; 2 large tomatoes (cut into quarters); 1 ⅛ cups chicken stock; ¾ cup dry white wine; 3 Tbsps flat leaf parsley; salt; freshly milled Black pepper

How healthy are the main ingredients?

olive oil parsley chicken onion garlic clove tomato

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Preparation steps

Season the chicken joints well with salt and pepper. Preheat the oven to 180°C | 350F | gas 4.

Heat 2 tablespoons olive oil in a large casserole and, when its spitting add the chicken pieces 2-3 at a time and brown on all sides, then remove and drain on kitchen paper towel.

Add a little more oil to the casserole dish and then add the garlic and onion and sauté for a few minutes. When it begins to soften add the peppers to the pan and sauté for 5 minutes until they begin to brown on the edges.

Add the lardons to the pan and mix these with the peppers and onion and cook for a further 2 minutes.

Mix in the tomato puree and paprika into the pan, then pour in the wine and stock and add some seasoning. Bring to the boil then turn down to a simmer.

Place the chicken on top of the peppers and onion. Add the tomatoes.

Cover with a tight lid and cook in the oven for 1 hour until chicken is cooked through and golden and the stock/wine is reduced.

Remove from the oven and stir the chopped parsley through the dish keeping a little back for garnish.

Place the chicken on a bed of the peppers and onion, garnish with a little parsley and then serve.