sarah83
Try and try again
Made this last night while entertaining-would never have guessed if was SW! It made 6 portions but would prob serve 4 if you were really hungry!
It's adapted from a recipe in Jamie's Italy book
Ingredients
1.5kg skinned chicken thighs
1 clove crushed garlic
250ml red wine (8 syns)
2 sprigs Rosemary
1 sliced leek
2 cloves sliced garlic
700ml passatta (or you could use 2 tins of toms)
Method
Marinate the chicken with the wine, crushed garlic and Rosemary for as long as you can. I left it for 2 hours.
Remove the chicken, reserving the marinade. Brown the chicken off in some frylight.
Fry the leek and garlic for a few mins then add to a casserole dish along with the chicken, marinade and passatta.
Cook at gas 4 for 1.5hrs.
I then returned to the hob to reduce the sauce, check for seasoning.
I served with potatoes, parsnips and carrots roasted with my hexb of olive oil, Rosemary and garlic, and between 6 it worked out at 1.5syns a portion
It's adapted from a recipe in Jamie's Italy book
Ingredients
1.5kg skinned chicken thighs
1 clove crushed garlic
250ml red wine (8 syns)
2 sprigs Rosemary
1 sliced leek
2 cloves sliced garlic
700ml passatta (or you could use 2 tins of toms)
Method
Marinate the chicken with the wine, crushed garlic and Rosemary for as long as you can. I left it for 2 hours.
Remove the chicken, reserving the marinade. Brown the chicken off in some frylight.
Fry the leek and garlic for a few mins then add to a casserole dish along with the chicken, marinade and passatta.
Cook at gas 4 for 1.5hrs.
I then returned to the hob to reduce the sauce, check for seasoning.
I served with potatoes, parsnips and carrots roasted with my hexb of olive oil, Rosemary and garlic, and between 6 it worked out at 1.5syns a portion
