Not sure about you, but for us thinking of something interesting to eat every day during lockdown is becoming a tedious task, I don't know why, clearly we eat on a daily basis normally!
This recipe is another fave, and uses ingredients that you'll likely already have in your cupboard. Hopefully using them in a different way and removing the tediousness for you ;-)
It takes about an hour to cook, it's nice if you use chicken thighs because they don't go dry, but I used breast this week and just put it in for less time, everyone still cleared their plates!
You can add olives, capers etc if you like them and have them, but below is just a basic recipe. We ate with roast potatoes (because that what everyone wanted!) it's more traditional to have with mash, rice or pasta. Eat with what you fancy.
Ingredients
Olive oil
chicken (2/3 skinned thighs per person, or about a chicken breast each)
1 pack bacon lardons / pancetta
2 onions
2 rosemary sprigs
2x cans tomatoes
2 tbsp red or white wine vinegar
1 tbsp sugar
500ml chicken stock
chopped fresh parsely, if you have and like it!
Heat oil in a large casserole dish. Brown chicken a few pieces at a time. Lift out onto a plate when done, be careful not to over cook if using breasts. Turn the heat down and brown the bacon / pancetta until it crisps. Lift out and place on a plate.
Add chopped onions and the rosemary sprigs to the casserole, fry for 5 / 10 mins until the onions have softened.
Remove the rosemary at this point, it will have flavoured the oil by now, and the twiggy bits can be a bit of an unpleasant texture if they aren't chopped.
Add tomatoes and stock, with sugar, vinegar & seasoning to the pan. Heat the sauce and reduce slightly.
Return the chicken (if using thighs) and bacon to the pan and cook for 40/50 minutes.
If using chicken breast add to the sauce after it has simmered for 25 minutes, then cook for another 20 minutes.
Once chicken is cooked the sauce should be thicker - ready to serve straight away!
Enjoy!