Chicken ‘n chickpeas

True Love
6 servings
Rate this recipe
Poultry

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

75.00 ml oil
1.00 onion — sliced
2.00 garlic — cloves, crushed
400.00 g courgettes — sliced
750.00 g chicken — thighs, skinned
125.00 ml wine — red
60.00 ml vinegar — red wine
750.00 ml tomato sauce
15.00 ml fresh thyme — finely chopped
420.00 g chickpeas — tinned and drained
Tap for ingredients
Tap for ingredients

Method:

1. Preheat oven to 200 ºC.
2. Heat half the oil in a large frying pan and sauté onion, garlic and baby marrows until golden brown. Transfer to a large roasting tin.
3. Add remaining oil and lightly brown the chicken for 1 minute on either side. Transfer chicken to the roasting tin.
4. Pour the wine into the pan. Place over a high heat, stirring well with a wooden spoon to deglaze pan. Add red wine vinegar, stir to mix, then pour through a sieve over chicken.
5. Mix tomato sauce, thyme, salt and black pepper and pour over chicken. Cover and cook for about 30 minutes in the oven.
6. Add chickpeas and cook for a further 15 minutes until chicken is tender and cooked through.
7. Serve on a bed of rice.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.