A rich chicken stew, flavoured with oregano or thyme (you choose) and cooked with wine and vegetables to create a comforting meal.
6-8 chicken thighs
1/2 teaspoon salt
Few grindings of fresh black pepper
3 tablespoons vegetable oil
I large onion, chopped roughly
2 garlic doves, chopped finely
1 small glass of white wine
1 pint of chicken stock
I bay leaf
Leaves off 1 sprig of fresh thyme or oregan0, or 1/4 teaspoon of dried thyme or oregano
3 large carrots, peeled and sliced thickly
4 medium boiling potatoes, cut into medium-sized dice
6 button mushrooms, sliced (optional)
1/2 courgette, sliced (optional)
1/2 cup of fresh parsley, chopped roughly
1. Preheat oven to 180ºC/350º F/Gas Mark 3.
2. Season the chicken with salt and pepper. Heat the oil over medium-high heat in a large ovenproof casserole or Dutch oven.
3. Add half the chicken thighs, skin side down, and brown. Turn the chicken thighs and brown on the other side. Remove the chicken and set aside. Do the same with the rest of the chicken pieces. Drain off the fat, leaving a tablespoon behind.
4. Add the onion, mushrooms and courgette to the casserole and gently fry until softened but not browned - this takes about 4 to 5 minutes. Add the garlic and fry for 30 seconds.
5. Add the wine and stir with a wooden spooon to scrape up the bits that have stuck on the bottom.
6. Add the stock, the bay leaf and the thyme (or oregano) and bring to the boil.
7. Add the carrots and potatoes and simmer for 15 minutes with the lid off. Return the chicken to the pan (remove the fat first). Put the lid on and put the casserole in the oven.
8. Cook for 30-40 minutes. Remove the bay leaf, check the seasoning and adjust if necessary, then stir in the parsley and serve with rice, noodles, crusty bread or a salad.