This is good, tasty comfort food. Because of the chicken, it’s pretty quick for a casserole. I normally serve it all up bones and all, but you can strip the meat off and mix it in before serving if you prefer.
- A mix of chicken thighs and drumsticks – about 8 in total
- A couple of tablespoons paprika
- A couple of tablespoons of plain flour
- Salt and pepper
- 2 sticks celery, finely diced
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 3 carrots, peeled and thinly sliced
- Small glass of white wine
- 1 tin of tomatoes
- About a pint of chicken stock
- A heaped tablespoon dried oregano
- A handful of green beans, chopped
Mix together flour, paprika and seasoning until well combined, and thoroughly coat the chicken pieces. Heat a few tablespoons oil in a large pot, then brown off the chicken in batches, setting aside once done.
Turn the heat down and add the garlic, onion, celery and carrot and soften gently for about 5 minutes. Turn up the heat and add the wine, and cook until reduced by half. Add the tin of tomatoes and oregano, and return the chicken to the pot. Pour in the chicken stock – I’ve said about a pint but you’ll want enough to just cover your chicken. Season and mix everything in together.
Pop the lid on the pot and cook gently for around 20-30 minutes, or until the carrots are tender and the chicken is cooked through. Add the green beans and cook for a further 5 minutes, then serve with rice, potatoes or a nice crusty bread to mop up the juices.