- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 chicken thighs
- 1 tbsp plain flour, seasoned
- 2 red peppers, diced
- 12 new potatoes, halved
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 150ml white wine
- 200ml chicken stock
- 20g pack basil, leaves only
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- crusty bread, to serve
Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins. Serve with some crusty bread.