simple.
One-pan wonder
Chicken, garlic and red pepper stew
RECIPES AND FOOD STYLING POLLYANNA COUPLAND PHOTOGRAPHS MAJA SMEND STYLING TONY HUTCHINSON
Friday night dinner
Fiery, spreadable sausage works wonderfully alongside the gooey cheese sauce in our spicy mac ’n’ cheese, while crisp, fragrant basil breadcrumbs and a drizzle of honey tick all the right boxes
Chicken, garlic and red pepper stew
Serves 4 Hands-on time 25 min Simmering time 20-25 min
This flavoursome chicken dish is inspired by bourride – aFrench stew usually made with seafood that has aioli whisked into the sauce to give it a silky texture and garlicky flavour. Make sure there’s plenty of bread to mop it all up.
• 2 tbsp vegetable oil
• 8 free-range skin-on chicken thighs
• 2 onions, sliced
• 1 red chilli, deseeded and sliced
• 2 red peppers, diced
• 400ml chicken stock
• Finely grated zest ½ orange
• Large pinch saffron (optional)
• 2 large garlic cloves
• 150g mayonnaise
• Juice ½ lemon
• Bunch parsley, leaves picked and chopped
• Crusty bread to serve
1 Put a large deep frying pan over a medium heat and add half the oil. Season the chicken thighs with salt and pepper, then add to the pan, skin-side down, and cook for 5 minutes until the skin is crisp and golden. Set aside on a plate.
2 Add the remaining oil to the same pan, followed by the sliced onions, chilli and red peppers. Cook for 5 minutes until the onions are beginning to soften but not colour. Pour in the stock and add the orange zest and saffron (if using). Simmer for 5 minutes, then pour the mixture into a blender and whizz into a smooth, bright orange sauce (open the blender vent and cover with a tea towel when whizzing).
3 Pour the sauce back into the pan, then put the chicken back in skin-side up. Leave to simmer and braise for 20-25 minutes or until the chicken is cooked through. Meanwhile, finely grate the garlic into a paste, then stir it into the mayonnaise with the lemon juice and a pinch of salt.
4 Once the chicken is cooked, carefully lift the meat out of the sauce and set aside on a plate. Whisk the garlic mayonnaise into the sauce, then divide it among 4 bowls. Top with the chicken thighs and a sprinkle of chopped parsley, serving the stew with bread on the side.
Per
serving 662kcals, 50.8g fat (8.3g saturated), 38.6g protein, 10.6g carbs (8.5g sugars), 0.9g salt, 3.6g fibre