This rich, tomatoey chicken dish is full of flavour – and it improves with freezing
Total time1 hr and 30 mins
Serves 4
2 tbsp olive oil8 chicken thighs, on the bone1 red pepper, seeded and quartered1 green pepper, seeded and quartered2 garlic cloves, finely chopped1 leek, trimmed and thickly sliced225g cooked ham, cut into chunks1 tsp paprika300ml red wine400g can chopped tomatoes1 tbsp tomato purée2sprigs fresh thyme or ½ tsp dried2 tbsp chopped fresh parsley, to serve
STEP 1Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.STEP 2Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.
