Ingredients
Scale
1 onion, peeled and cut into eights
1 leek, trimmed and sliced
½ butternut pumpkin, cubed
100g small cap mushrooms
8 black olives (stone removed)
4 cloves garlic, thinly sliced
2 springs rosemary leaves finely chopped
2 bay leaves
2 rashers of bacon, thinly sliced
4 skinless chicken thighs
2 x 400g tins of tomatoes
250ml red cooking wine
200ml water
Olive Oil
Instructions
Method:
- Heat one teaspoon of oil in a large frying pan or skillet. Add the bacon to pan with the rosemary and bay leaves. Gently sauté for 2 minutes.
- Add the garlic, onion and leek to the pan and cook for 10 minutes or until the onion and leek soften.
- Add the chicken thighs and brown lightly on each side.
- Add the pumpkin, mushrooms and olives to the pan. Pour in the wine and simmer, letting it reduce slightly
- Add the tomatoes along with 200ml water. Bring to a simmer and cover with a lid for approximately one hour until the chicken is tender and sauce has reduced and thickened.
Serve with warm crusty bread.
Notes
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cuisine: European Inspired