Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 20

This is a very straightforward dish that takes only an hour or so to cook once you have chopped up all the vegetables. It’s ideal for an informal, stress-free Saturday lunch with friends, served with plain brown rice and a crunchy salad. I have given ingredients for four people, but it’s easy to make in bulk for a larger group.

3 tbsp olive oil

4 chicken drumsticks

4 chicken thighs

1 medium onion, peeled and diced

3 carrots, peeled and diced to same size as the onion

2 sticks of celery, diced to same size as the onion

2 garlic cloves, peeled and crushed

400g tin of chopped tomatoes

400ml/14fl oz chicken stock

1 red chilli, left whole

2 bay leaves

400g tin of cannellini beans, drained through a sieve and then rinsed

20g pack each of fresh flat-leaf parsley and coriander, leaves roughly chopped

zest and juice of 1 lemon

salt and black pepper

Serves: 4

Prep time: 30 minutes

Cooking time: about 1 hour

10 minutes

1 Warm the oil in a large enamel casserole dish with a tight-fitting lid on a medium heat and gently brown the chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and put to one side.

2 Add the onion, carrots and celery and fry in the oil until just beginning to soften. Add the garlic and stir for a further minute, then return the chicken pieces to the casserole.

3 Pour in the tomatoes and stock and bring to the boil. Pop the whole chilli and bay leaves into the casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper. Put on the lid, reduce the heat to low and simmer for 20 minutes. Stir in the cannellini beans, replace the lid and cook for a further 20 minutes.

4 When the cooking time is up, stir in the chopped parsley and coriander, the lemon zest and lemon juice. Serve immediately in warm flat bowls.

WHY NOT TRY …

With any leftovers, take the chicken off the bone and serve the stew with a baked potato.