8 chicken thighs, bone-in, skin-on
Salt and black pepper
1 tbsp olive oil
4 streaky bacon rashers, chopped
1 onion, chopped
2 celery stalks, chopped
1 green pepper, deseeded and chopped
3 garlic cloves, crushed
2 tbsp fresh thyme leaves
1 tbsp cornflour
1 x 400g tin of chopped tomatoes
250ml chicken stock
Crusty bread, warmed
- Pat the chicken thighs dry with kitchen paper and season with salt and pepper.
- Heat the olive oil in a large casserole dish over a medium-high heat. Working in batches to avoid crowding the pan, brown the chicken on both sides.
- Remove the chicken to a plate. Pour out all but one teaspoon of the fat from the pan and return to a medium-high heat. Add the bacon pieces and cook for two minutes.
- Add the onion, celery, pepper, garlic and thyme. Turn the heat to medium and cook for 10 minutes.
- In a small cup, stir the cornflour together with two tablespoons of water until dissolved.
- Add the cornflour mixture to the pan and stir for two minutes.
- Add the beer, tomatoes, and stock. Simmer for 5-6 minutes until the sauce has thickened a little. Return the chicken to the pot and simmer for 20 minutes or until the chicken is completely cooked. Serve with warm crusty bread and a green salad.
MAKE IT YOURS:
If you’d rather, switch out the lager for the same volume of extra chicken stock.
Per serving: 723kcals, 35.4g fat (10.1g saturated), 15.1g carbs, 4.9g sugars, 77.1g protein, 3.2g fibre, 1.306g sodium