This rich, tomatoey chicken dish is full of flavour – and it improves with freezing
Ingredients
- 2 tbsp olive oil
- 8 chicken thighs, on the bone
- 1 red pepper, seeded and quartered
- 1 green pepper, seeded and quartered
- 2 garlic cloves, finely chopped
- 1 leek, trimmed and thickly sliced
- 225g cooked ham, cut into chunks
- 1 tsp paprika
- 300ml red wine
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2sprigs fresh thyme or ½ tsp dried
- 2 tbsp chopped fresh parsley, to serve
Method
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Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
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Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.