Chicken

Thighs Braised With Vegetables

Method

Pat the chicken thighs dry with kitchen paper, then season with plenty of salt and pepper.

4 chicken thighs, on the bone, trimmed of excess fat

4tbsp olive oil

Salt and freshly ground black pepper

½ onion, chopped

2 garlic cloves, finely chopped

2 sweet potatoes, peeled and cut into large chunks

1tsp sweet paprika

1 bay leaf

4 vine tomatoes, cored and cut into large chunks

500ml chicken stock

200g baby spinach

Heat 2tbsp olive oil in a large casserole dish over a moderate heat until hot. Brown the chicken in the hot oil, turning occasionally. Remove to a plate.

Reduce the heat slightly before adding the remaining olive oil to the pan, followed by the onion, garlic, sweet potato and a generous pinch of salt.

Sauté for about 5 minutes, until the onion is softened and translucent. Stir in the paprika and bay leaf and cook for a further 1-2 minutes.

Return the chicken to the dish and cover with the tomatoes and chicken stock, stirring well.

Bring to the boil, partially cover with a lid and cook over a low heat for about 30-40 minutes, stirring from time to time, until the chicken is cooked through.

When ready, stir in the spinach and cook for about 2-3 minutes, until wilted. Season to taste with salt and pepper before serving.