I made half for 2 of us using cut up chicken breasts and substituted a carrot for the tomato puree as Ricky not over keen on a tomato flavour
·
1.2 kg of your favorite chicken parts (I used a mix)
·
2 onions, peeled and sliced
·
4 cloves of garlic , chopped
·
½ cup of celery - 1 cm cubes
·
A few sprigs of thyme or rosemary
·
2 tbsp flour
·
2 tbsp tomato puree
·
650ml chicken stock
·
1 x 400g tin chopped tomatoes
·
1 x 400g tin butter beans (or any other beans that you prefer), drained
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Salt and ground black pepper
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Olive oil
Place a large dutch oven or heavy lidded pan on a medium heat. Season
the chicken thighs with salt and pepper.
Drizzle about 2 tbsp olive oil into the pan.
Add the chicken pieces and cook for about 5 minutes on a medium/high
heat or until golden brown.
Remove the chicken from the pan and keep aside.
In the same pot, add 1 more tablespoon of olive oil and add the onions
and herbs to the pan and cook for at least 5 minutes.
Add in garlic, fry for a further 30 seconds and stir in the tomato
puree.
Add in the flour and cook for 2 minutes.
At this point, you can add the canned tomatoes, stock and season with
salt and black pepper.
Simmer the sauce for about 5 minutes.
Add the chicken pieces, celery and beans.
Bring to the boil then turn down to a simmer. Place the lid on and cook
on the stove, under low heat for around 1 hour.
Althernatively, you can cook this in the oven.
Serve with rice,
bread or mashed potatoes.
Adapted from recipe by Maya Kitchenette
