Chicken in Red Wine Vinegar Sauce

Chicken in Red Wine Vinegar Sauce

Ingredients                                                

• 2 tbsp olive oil
• 8 chicken thighs
• 1 red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 red peppers, thickly sliced
• 1 yellow pepper, thickly sliced
• 250ml white wine
• 3 tbsp red wine vinegar
• 150ml chicken stock
• 1 tbsp Dijon mustard
• 1 tbsp tomato purée
• a few sprigs tarragon, plus extra to serve
• cooked rice, to serve

Method

• STEP 1

  Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a large, shallow, ovenproof non-stick frying pan or shallow casserole over a medium-high heat. Season the chicken thighs and put skin-side down into the pan. Cook for 4-5 minutes until the skin is really crisp, then flip and add the onions around the chicken and cook for 5 minutes, then add the garlic and peppers, and cook for another few minutes.
• • STEP 2

    Pour in the wine, vinegar and stock, and bubble for 2-3 minutes. Stir in the mustard, tomato purée and tarragon, and bake for 30 minutes until the chicken is cooked through and the sauce reduced slightly.

  • • STEP 3

      Scatter with a little more tarragon and serve with rice.