As promised on my twitter page the recipe for todays Tuscan style chicken ragu, we made this dish in the cafe today as it was a blindingly cold day and i forgot my coat so when i got to work all i could think about was cooking something hot and tasty for lunch.
Ingredients
to serve 4
8 chicken thighs
3 standard size tins of chopped tomatoes
1 large white onion
4 cloves of garlic
1 tbsp of fennel seeds
1 de seeded red chilli
salt
pepper
1 handful of black olives
cooked pasta optional
Method
Season the chicken thighs with salt and pepper and place on a roasting tray
Cook the chicken in the oven for 25 minutes at 180oc until cooked through
Meanwhile grab a large saucepan and place on a low heat
Chop the onion as finely as possible, followed by the garlic and chili, then add them to the pan
Add a sprinkle of salt to the pan, this will help speed up the cooking process speed as it draws the moisture out of the onions
After a few minutes add the tinned tomatoes and the stock
Using a pestle and mortar grind up the fennel seeds with a sprinkle of sea salt and add to the pan
When the onions are tender and the chicken is cooked, take the chicken skin off the thighs and add to the tomato sauce, followed by the olives
If you want to make a full meal of it why not had some cooked pasta to the dish and its a one pot wonder !
