Ingredients

2 tablespoons olive oil
625 g (14 lb) boneless, skinless chicken thigh
1 onion, sliced
2 garlic cloves, finely chopped
2 tablespoons plain flour
600 ml (1 pint) chicken stock
1 red pepper, cored, deseeded and sliced
200 g (7 oz) can sweetcorn, drained
410 g (13½oz) can haricot beans, drained
300 g (10 oz) small new potatoes, scrubbed and thinly sliced
2 thyme sprigs, plus extra leaves to garnish (optional)
salt and pepper

Instructions

1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the chicken and onion and fry, stirring, until lightly browned.
2.Stir in the garlic and flour, then gradually mix in the stock. Add the red pepper, sweetcorn, haricot beans and new potatoes.
3. Add the thyme and a little salt and pepper and bring to the boil, stirring. Transfer the mixture to the slow cooker pot and press the chicken and potatoes below the surface of the liquid.
4. Cover with the lid and cook on low for 8-9 hours or until the chicken is cooked through and the potatoes are tender.
5.Stir well, then spoon into shallow bowls and sprinkle with a few extra thyme leaves. Serve with hot garlic bread, if liked.
6.FOR SPANISH CHICKEN WITH CHORIZO, fry the chicken and onion as above with 75 g (3 oz) ready-diced chorizo until well coloured, then mix in 1 teaspoon smoked paprika, the garlic and flour.
7.Continue as above, replacing the thyme sprigs with 2 rosemary sprigs. Serve sprinkled with chopped parsley.

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