Ingredients
- 4 large chicken thighs bone-in, skin-on
- 1 teaspoon Fairway Assured salt divided
- ½ teaspoon Fairway Assured ground black pepper divided
- ½ cup all-purpose flour
- 2 tablespoons Fairway Assured rapeseed oil
- 1 yellow onion diced
- 6 large pinches of Fairway Assured garlic granules
- 140g Fairway Assured carrot sliced
- 140g mushrooms sliced
- 1 sliced yellow bell pepper
- 1 teaspoon dried Fairway Assured oregano
- 1/2teaspoon Fairway Assured dried basil
- 1 teaspoon Fairway Assured dried thyme
- 800g diced tomatoes
- 3 tablespoons tomato puree
- 120ml dry red wine
- ½ cup pitted black olives
- A few small fresh basil leaves to serve
Method
- Season chicken with salt and pepper, dredge in flour shake off any excess.
- In a heavy-bottomed frying pan, heat rapeseed oil on medium heat and brown the chicken, start skin side down. When the chicken is golden, remove from the pan and set aside.
- Saute the onion, add the carrot and mushrooms, and cook together until the onion is soft and translucent (3-4 minutes). Then add the peppers, garlic, and herbs and cook for further 3 minutes.
- Add the red wine, and deglaze the pan by scraping off any bits stuck to the bottom of the pan. Allow the wine to reduce (about 2 minutes), then add the tomato puree and diced tomatoes add the olives, then season with salt and pepper.
- Return the chicken to the pan, cover with a lid, and reduce the heat to low. Cook for 50 minutes while stirring every 15 minutes, or until the chicken is cooked .
- Have a taste and adjust seasonings if required and sprinkle a few of the small fresh basil leaves.
- Serve hot with bread, pasta or rice.
