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.