Braised Chicken with Peppers, Mushrooms, Olives and Sherry Sauce

For me, Winter food is all about hearty and flavoursome; there is nothing better than a delicious braise full of vegetables and really tasty sauce. This recipe ticks all the boxes. Unlike a traditional stew in this dish the meat remains in large pieces.

I like to use chicken thighs or chicken marylands, the need longer cooking time and therefor make for a richer, more flavoursome sauce. They are usually much cheaper. Rabbit is also delicious, however, farmed rabbit is quite expensive and not as easily purchased.

Use this recipe as a guide and add more ingredients to suit your needs. In my family the men will eat two thighs and ladies one. Mostly I make double or triple quantities as it reheats very well. I also remove the meat from the bones (takes up less space) and freeze it. Small amounts of leftover make a good pasta sauce, once again remove the meat from the bones and break it up into small pieces.

It is this easy 

Heat a little oil in the pan and brown the chicken, reduce heat and add the onion and garlic, cook for  a further minute or two to soften the onion and then add the remaining ingredients.

Cover and cook over low heat/ low setting/140 deg C for at least one and half hours.










 Lots of liquid will be created by steam and the mushrooms. The sauce will need to be reduced down until thick and a little syrupy.

Chicken with Peppers, Mushrooms, Olives and Sherry Sauce

This is a one pot dish. I use a very large frypan/electric frypan/large baking dish so that the chicken will fit in one layer. Boneless chicken thighs could be substituted, however, they will need much less cooking time.  Rabbit could also be used.

Ingredients

1-2 kg chicken thighs, bone in A small amount of oil for browning the chicken 2 onions, diced 6-8 cloves garlic, chopped or crushed 3 red capsicums, diced 1 cup pitted olives (green/black/combination) 1 teaspoon dried chilli flakes or more to taste freshly ground black pepper

1 cup sherry   1 cup water A bay leaf, 1 chicken stock cube -optional 2 sprigs fresh thyme/pinch of dried To serve chopped fresh parley

Method

Heat a little oil in the pan and brown the chicken, reduce heat and add the onion and garlic, cook a further minute or two to soften the onion.

Add remaining ingredients, cover and cook over low heat/ low setting/140 deg C for at least one and half hours. Lots of liquid will be created by steam and the mushrooms. Chicken may be turned over although it is not necessary.

Remove lid and simmer to reduce the sauce until thick and a little syrupy.  If necessary drain the sauce into a saucepan and keep the chicken warm.

Check flavour of the sauce; add more pepper and a little salt if necessary.

Serve with rice/couscous/mashed potatoes/crusty bread

Leftover makes a delicious pasta sauce, remove chicken meat from the bones, break it up into smaller pieces and mix back into the vegetables and sauce. It also freezes well.