Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
4 portions of chicken legs/thighs
1 tin chopped plum tomatoes
4 cloves garlic
1 red pepper
0.5 large onion
1 parsnip (chopped)
350 ml chicken stock
pinch cayenne pepper
Season the chicken with salt and cayenne pepper.
Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
Dice all the vegetables in uniform patterns and add these to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
Correct the seasoning.
Pour the sauce over the chicken in the casserole dish and transfer to the oven 180°C (350°F/Gas Mark 4) for 1 hour 15 minutes or until the chicken is coming away easily from the bone or when the juices run clear when a skewer is inserted into the chicken.
Serving suggestion: Serve with fluffy long grain rice.