Sorrento Chicken

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Sorrento Chicken

3 tbsp olive oil

2 onions thinly sliced

100g streaky bacon, diced

2 cloves garlic crushed

8 chicken thighs

2tbsp of plain flour

1tsp plain or smoked paprika

300ml chicken stock [cube]

400g can cannellini beans, rinsed and drained

400g can chopped tomatoes

1 thyme sprig, leaves only, finely chopped

Heat 2 tbsp of the oil in a large frying pan. Add the onions and bacon and fry for about 7 mins until golden. Add the garlic for the final minute of cooking. Remove everything and set aside. Toss the chicken in the flour. Heat the remaining oil in the pan, add the paprika and chicken and fry over a medium heat until evenly browned all over. Return the onions, bacon, and garlic to the pan. Add the stock, beans, tomatoes, thyme and seasoning. Bring to the boil, turn down, cover and simmer for about 30 minutes until the chicken is tender. Remove the lid and cook over a medium heat for about 10 mins until the sauce is thickened. Serve with freshly cooked garlic bread and a selection of green vegetables

 

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