Slow cooked chicken thighs
- Chicken – ideally boned thigh pieces
- Sunflower oil and/or olive oil
- Red pepper
- Carrots (optional)
- Tinned white beans (optional)
- Waxy (salad) potatoes if you want to make this a one-pot meal
- Mushrooms (dried are best, or else well sautéd)
- Lots of whole garlic cloves
- Chicken stock
- White wine
- Tomatoes or a tin of tomatoes
- Bay leaves
- Other herbs too if you like – or just use dried mixed herbs
- Salt & pepper
- Tomato puree
- Cajun spice mix (optional)
- Fresh coriander (optional)
- Lemon juice (optional)
Cooked at 150 degrees for 2.5 hours.
If you have boned thighs, unroll them so they are flat pieces and dry the skin with some kitchen paper. Brown the skin side of the chicken pieces in oil. This is to bring out the fat, which you can then use for sautéing the vegetables. Take the chicken pieces out of the pan and put them on a plate or something.
Cut celery, onion and red pepper into extremely small pieces and saute them gently, in the pan you used for the chicken, for about 5 mins (celery needs the most time). Skin and chop tomatoes. Put everything except coriander and lemon juice in a casserole dish and put in the oven with the chicken bits sitting on top with skin side up so the skin doesn’t get soggy. For the last ten mins or so, take the lid off and use top oven heat or grill to get the chicken skin crispy.
Add chopped coriander and lemon juice just before serving if you like. Good with mashed potato but rice would also work, or even on its own for a light meal.