Ingredients

• 4 x Chicken Thighs - boned, skin on and trimmed

• Olive oil

• 30g x Butter

• 2 x Medium brown onion - diced

• 1 x Large green capsicum

• 2 x Celery sticks

• 2 x Tablespoons tomato paste

• 1 x Cup quality chicken stock

• 2 x Teaspoons sweet Paprika

• 2 x Teaspoons dried Thyme

• 1 x Tin diced tomatoes

• 1 x Teaspoon white wine vinegar

• 1/4 x Teaspoon Black Pepper,

• 2 x Pinches crushed chilli flakes or more if you prefer

• Salt to your taste or special diet

Preparation

Pat dry the chicken dry then lightly cover with plain flour and salt and pepper and in a medium hot pan with olive oil and carefully brown the chicken on all sides then set aside.

Next in the same pan add a little more olive oil and the butter and when the pan is hot, add the onions, celery and capasicum and cook down until fully caramelised. This is the holy trinity.

Now add the tomato paste and the chicken stock to deglaze the pan and stir to bring everything together. Then add the paprika, thyme, chilli, tomatoes and vinegar and stir again. Then return the chicken to the pan and cover with the sauce and cook until the chicken is firm.

Important: Make sure your chicken stock is best quality or even better home made style