8 skinless chicken thighs
1 onion, chopped
1 – 2 garlic cloves, crushed
2 sticks celery, sliced
2 large carrots, sliced
1 red pepper, sliced
2 large tomatoes, chopped
1 Tblsp tomato paste
2 Tblsp chopped fresh basil
125ml strong chicken stock
1 scant Tblsp cornflour mixed with 125ml water
Method
Spray a large lidded pan with non-stick cooking spray.
Dry fry the chicken pieces until browned all over.
Remove chicken from the pan.
Dry fry the onion and garlic over a medium heat for about 5 minutes.
Put the chicken back in the pan.
Tip the remaining ingredients (except the cornflour) over the chicken.
Cover and simmer for 30 minutes, or until the chicken is cooked through.
Remove the lid and add the cornflour paste.
Stirring all the time, bring to a boil.
Reduce the heat to medium and allow the sauce to thicken.
Make a bed of vegetables and sauce on each of four dinner plates.
Set 2 chicken thighs on top and garnish with more basil or chopped parsley.
Serve with rice, mashed potatoes or crusty bread as desired.
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