Braised Chicken Thighs
A good slow-cooked supper I made. Serves 3
3 Chicken Thighs
1 Small Onion
2 Red Peppers
2 Cloves Garlic
A Bunch Of Herbs From The Garden, washed and trimmed (Rosemary, Thyme, Tarragon)
Some Olive Oil
A Glass Of Red Wine
Half a Chicken Stock Cube
Hot Water
Salt and Pepper To Taste
Put the oven on to 160C. You could put some baked potatoes in at the same time.
Heat the oil in a wide, shallow, heavy casserole with a lid. Brown the chicken thighs. While doing this you can thinly slice the onions, peppers and garlic and strip the herbs of their woody bits.
When the thighs are browned put them to one side, preferably in a warm bowl. Then turn down the heat a little and cook the onions and garlic. When they are turning translucent, turn up the heat and put in the herbs and peppers. After a minute or two return the chicken thighs and crumble in the stock cube, then pour in the wine. Stir to get the brown bits off the bottom of the casserole. Let that reduce and cook off the alcohol, then pour in some water so that it comes about halfway up the thighs. When it boils cover and put in the oven for about an hour and a half. The chicken thighs should melt off the bone, the gravy should be good and the onions and peppers tasty.
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