Chicken peperonata

Ingredients

5 tbsp olive oil

8 chicken thighs with skin on

2 tbsp flour seasoned with salt and black pepper

2 tbsp fresh thyme, finely chopped

2 garlic cloves, peeled and finely chopped

2 red peppers, de-seeded and finely sliced

1 yellow pepper, de-seeded and finely sliced

1 leek, finely sliced

1 x 400g (14oz) can plum tomatoes

Extra-virgin olive oil for drizzling

Lemon wedges for serving

Method

Heat 3 tbsp of olive oil in a large pan until hot. Dip the chicken in the seasoned flour and shake off the excess. Add the chicken pieces to the hot pan, skin side down.

Turn the pan down to medium and cook for 5 mins without moving. Turn the chicken over and cook for a further 5 mins.

Add the remaining oil to the pan with the thyme, garlic, peppers and leeks and cook for a further 5 mins, stirring occasionally.

Then add the plum tomatoes and bring to the boil and simmer for 10 mins or until the chicken is tender and cooked.

Drizzle over the extra-virgin olive oil and serve with lemon wedges and a green salad.

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