- 12 boneless chicken thighs
- 1 teaspoons sunflower oil
- 2 medium onions thinly sliced
- 2 garlic cloves
- 400g can of chopped toms
- 2 table spoons tomato puree
- 1 teaspoon sugar
- 300ml chicken stock (using 1 stock cube)
- 2 heaped teaspoons dried herbs de provence
- 100ml read wine
- 1 large red pepper cut into 3cm chunks
- 1 large yellow pepper cut into 3cm chunks
- 2 medium courgettes trimmed and cut into 2cm slices
- 1 table spoon cornflour
- black pepper
- Trim the fat of the chicken thighs
- Fry the chicken over medium high heat for 2-3 mins
- Add the onions, garlic, tomatoes, tom puree, sugar, stock, herbs and wine
- Bring to a gentle simmer and cook for 10mins stirring occasionally
- Add the peppers and courgettes cover and simmer for further 20mins
- Mix the cornflour with small amount of water until smooth
- Stir in and cook for 1-2mins until the sauce has thickened.
- Serve with a small portion of rice.