1kg pack of bone-in skin-on Chicken thighs. (Should be around 4-5 pieces)
1 tablespoon of garlic
1 red chilli (I didn’t add all the seeds but you can if you want a bit a more of a kick)
One red onion
250g of asparagus
2 x red peppers
Large handful of mushrooms
Glug of red wine
250ml of chicken stock
1 x tin of chopped tomatoes
Salt & Pepper to season
Chop the red onion, chilli, asparagus and mushrooms and leave to one side.
Set your oven to 190 degrees C or 170 degrees C for fan
Remove the skin from the legs. (This is a personal choice. You could leave them on if you wanted)
Sear the chicken on both sides with oil, a bit of butter and 2 tablespoons of Mr Wolf Pierre Erld spice.
Then set to one side and cover.
Add all the vegetables plus the garlic to the pan you just used for the chicken, plus a little extra vegetable oil and a tablespoon of Mr Wolf spices and sauté.
Add the tin of chopped tomatoes and the chicken stock to the vegatables and stir until slightly thickened and well mixed.
Take a casserole dish or oven pan with lid.
Coat the bottom of the pan with some of the veg mixture Add the chicken along the bottom and pour over the vegetable and tomato mixture.
Replace the lid and cook for 20 minutes.
After 20 minutes, turn the chicken thighs over. Smother in the vegetable/tomato mix, replace the lid and cook for futher 20 minutes.
As I’m not a seasoned cook, I do like to make sure the chicken is cooked all the way through.
So I use a Thermometer. (The core temperature of the chicken must be above 72° )
Remove the chicken from the casserole dish, cover and set to one side to rest.
Add a final tablespoon of Mr Wolf to the veg/tomato mix.
Bring to the boil and reduce.
Plate-up your rested chicken.
Add your desired amount of sauce
Serve with rice, potatoes, bread or even extra veg.