Chicken casserole with red wine, ham & peppers

chicken thigh chicken thighs chopped tomato chopped tomatoes garlic clove garlic cloves green pepper green peppers ham leek leeks one-pot paprika red pepper red peppers red wine stew

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Ingredients

2 tbsp olive oil

8 chicken thighs , on the bone

1 red pepper , seeded and quartered

1 green pepper , seeded and quartered

2 garlic cloves , finely chopped

1 leek , trimmed and thickly sliced

225g cooked ham , cut into chunks

1 tsp paprika

300ml red wine

400g can chopped tomatoes

1 tbsp tomato purée

2sprigs fresh thyme or ½ tsp dried

2 tbsp chopped fresh parsley , to serve

Method

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.

Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.