4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.
Nduja – a couple of rounds sliced into quarters
1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips
1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]
4 cloves of garlic – peel and grate or chopped finely
500g potatoes, peel and cut into chunks about 3cm square
Tin of chopped tomatoes
Tablespoon of oregano
Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.
Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.
You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.
Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]
Another stunning but simple recipe from the incredible Anita of La-Petite Bouchée! This one is a corker, pure yummers, check it out! Ingredients 1 head of Romanesco 1 small leek, finely chopped A knob of butter For the cheese sauce ½ pint of whole milk A small knob of butter 1 tbsp flour 3oz of …
My Cheesy Pot Pie! First I peel cook and mash a mountain of potatoes. In a frying pan, I stir fry: Lardons Onion (2) Spring onions Kale Tenderstem Broccoli Half a cabbage Cooked the veg for a few minutes then I poured it on to the mash and added a knob of butter garlic and …
Serves 4 but easy to adjust. This is one of those comfort food moments that Julie wants to share with you…….enjoy INGREDIENTS 800G potatoes – peeled and cut into equal pieces 1 large onion or 2 x small onions – peel and diced 4 spring onions – remove any papery outer layer, cut the root …
This is a delicious side dish for any roast dinner, but especially at this time of year. The cinnamon really adds a delicious element, but once you’ve tried it you will be having it every Sunday! This recipe was created by Latoyah from Sugar Pink Food You will need:- 1 large red cabbage 25g …
Chicken and Nduja Stew
INGREDIENTS
4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.
Nduja – a couple of rounds sliced into quarters
1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips
1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]
4 cloves of garlic – peel and grate or chopped finely
500g potatoes, peel and cut into chunks about 3cm square
Tin of chopped tomatoes
Tablespoon of oregano
Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.
Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.
You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.
Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]
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