I discovered this dish when I bought my new casserole dish and wanted to cook as many recipes as possible in it. Us Brits love a good stew, but when it comes to summer time and the weather is too hot, the last thing we want to eat is a heavy stodgy dish. Summer One Pot Chicken is a fantastic light dish that can be served with buttery new potatoes or freshly baked bread for dipping.
Prep time: 10 minutes
Cooking Time: 50 minutes
You will need:
4 Chicken Thighs on the bone
2 large Garlic Cloves
2 Bay Leaves
200ml Chicken Stock
90ml White Wine
Pinch of Salt and Black pepper
Pinch of Chilli Flakes
Sprig of Thyme
Preheat your oven to 200 degrees, Gas mark 6
Cut the courgettes into large batons
Slice onion, peppers and garlic
In your casserole dish, fry the onion until slightly soft then add the white wine. Cook off the alcohol and then add your courgettes and peppers.
In a bowl, add some plain flour and coat your chicken thighs, this will help to thicken up your gravy later. Then add the chicken to the casserole dish.
Add the bay leaves, chilli, thyme, salt, pepper, garlic and chicken stock.
Chop a lemon in half and squeeze one half into the dish and stir.
Add the other half of the lemon to the casserole dish and place into the oven for 50 minutes.
Serve with buttery new potatoes, (which you may like to add into the casserole dish) or fresh bread for dunking.