1 tbsp olive oil
8 chicken thighs
1 tbsp plain flour , seasoned
2 red peppers , diced
12 new potatoes , halved
150ml white wine
200ml chicken stock
20g pack basil , leaves only
crusty bread , to serve
Heat the oil in a large, flameproof casserole.
Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
Add the peppers and potatoes to the casserole and cook for 3 mins.
Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through.
Stir in the basil and cook for another 5 mins. Serve with some crusty bread.
I picked this dish off the Good Foods website trying to find something both summery and filling. I'd say this fits the bill perfectly, and it's become a favourite.