[mrs bouquet]

1 kg chicken thighs and drumsticks
2 red onions, thinly sliced
250 ml red wine
800 gms tin of good quality chopped tomatoes
1 tsp smoked sweet paprika powder
1 410 gm tin cannellini beans (drained)  If I have not got these I use a tin of Haricot instead.
1 x 450gm jar roasted red peppers, drained and sliced.  If I have got lots of raw peppers in the 'fridge I sometimes slice and use them (not green) but it will slightly change the flavour.
2 good sprigs of rosemary, roughly chopped.

Preheat oven to 180c, fan 160c, gas 4.
Sear the chicken  in the casserol dish for 5-6mins until brown all over, and set chicken side.
Add onions and cook for 3-4 mins, stirring until softened.  
Pour over red wine (to deglaze pan) and simmer for 2-3 mins to thicken.
Add tomatoes and
 paprika, with beans peppers and rosemary.
Replace chicken pieces, bring to boil and cover.
Put casserole dish in oven and cook for approx. 30 to 40 mins, until chicken is tender and juices are clear.
Serve with spuds or rice or crusty bread.
I also make a winter salad of finely chopped red cabbage and savoy cabbage, with raw grated carrot over the top.

This should serve 4 people, takes 15 mins to prep,

Hope you all enjoy this unique taste.  Mrs Bouquet

[GrannieAnnie]

Sounds lovely Mrs B, will try that one next time we have a chicken available!

[kezlou]

Hello Mrs B would lipes, but quick question. Do you have to use wine or is they another non-alcohol ingredient i can use?

THanks

Kerry

[Ice]

Lovely recipe Mrs B

If you are happy to use a non brewed red wine vinegar I would suggest using a splash of that to deglaze, making sure to reduce it and boil off the vinegary taste.  Otherwise just leave it out, there are enough tasty ingredients without it.

I also use red wine vinegar to put more oomph into my tomato sauces.

[mrs bouquet]

Hi kezlou,  if i wasn't going to use wine, I would use 250 ml of chicken stock, probably made with an oxo cube.  You could add 1 tbspn, of red wine vinegar, but simmer it fast to loose the acidy taste.  You will need the stock though, because the beans will absorb it.  Enjoy.  Mrs Bouquet

[mrs bouquet]

Lovely recipe Mrs B

If you are happy to use a non brewed red wine vinegar I would suggest using a splash of that to deglaze, making sure to reduce it and boil off the vinegary taste.  Otherwise just leave it out, there are enough tasty ingredients without it.

I also use red wine vinegar to put more oomph into my tomato sauces.[/
quote]

Snap, Ice, !!! and thanks for the compliment.  Now I shall have to think about January !.  Mrs Bouquet