Catherine Fulvio's one pot recipes as heard on The Brendan O'Connor Show.
Ingredients
Serves 4
- 8 chicken thighs, deboned and skin removed
- 1 tbsp flour, seasoned
- 1 red onion, finely chopped
- 2 garlic cloves, finely sliced
- 400g tinned diced tomatoes
- 1 tbsp tomato puree
- 1 red pepper, roughly chopped
- 2 tsp chopped rosemary
- 4 tbsp barley
- 300ml chicken stock
- 2 tbsp pitted black olives
- Olive oil
- Salt and freshly ground pepper
Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Toss the chicken thighs into the flour. Shake off the excess flour.
- Heat some oil in a casserole over a medium heat and add the chicken thighs and brown all over. Add a little more oil. Add the onions, garlic and sauté until the onions are soft. This will take about 6 – 7 minutes.
- Add the tomatoes and tomato puree and cook for about 4 minutes before adding the red pepper, barley and chicken stock.
- Season with salt and freshly ground black pepper.
- Place into the oven for 35 to 40 minutes, stirring from time to time.
- Add the olives about 10 minutes before the end of the cooking time. Check the seasoning before serving with mashed potatoes.
