- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 chicken thigh, on the bone
- 1 red pepper, seeded and quartered
- 1 green pepper, seeded and quartered
- 2 garlic clove, finely chopped
- 1 leek, trimmed and thickly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 225g cooked ham, cut into chunks
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 300ml red wine
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2 sprigs fresh thyme or ½ tsp dried
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp chopped fresh parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.
How to freeze
Cool completely, transfer to a freezer container, seal and freeze for up to two months. To serve, defrost thoroughly in the fridge overnight before reheating at 180C/fan 160C/gas 4 for 45 mins, or until bubbling hot. Sprinkle over the parsley and serve with creamy mashed potatoes.