Chicken stew with sherry and tomatoes
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Ingredients
dash of rapeseed oil
8 chicken thighs on the bone
4 shallots, peeled and sliced
6 smoked streaky rashers, sliced
4 garlic cloves, chopped
100ml dry sherry
1 tin of chopped tomatoes
1 tsp milk
chilli powder
2 tsp honey
150ml stock
2 tins chickpeas, drained
rice for four
slivered almond, toasted
Method
Heat the oil in an oven proof dish that can also be used on the hob. Brown the chicken pieces and then remove and set aside.
Fry the shallots until they are soft in the same pan, add the bacon and garlic and fry until they are golden.
Add the tomatoes, sherry, chilli powder, honey and stock. Allow to warm up and add the chicken and chickpeas. Place into an oven heated to 180°C and cook until the chicken is cooked through, about 35 minutes.
While it is cooking boil the rice in lightly salted water and drain when cooked.
Serve the chicken spooned onto the rice with the toasted almonds sprinkled on top.
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