Mediterranean Chicken Hotpot
Mediterranean Chicken Hotpot

Ingredients

Method

  • 1 tbsp olive oil
  • 500g chicken thighs, skin on and bone in
  • 1 diced onion
  • 1 diced carrot
  • 2 sliced garlic cloves
  • 400g tin of tomatoes
  • 250ml chicken stock
  • 1 tsp dried mixed Italian herbs
  • Salt and pepper
  • Heat a large saucepan, add the oil, and then brown the chicken thighs all over for 4 minutes. Remove from the pan and set aside. Chuck in the onion and carrot with a pinch of salt, gently fry for 7 minutes to soften, then add the garlic for 2 minutes more.
  • Add the browned chicken back to the pan along with any resting juices. Pour in the tomatoes, stock, and herbs, and mix well. Season with salt and pepper, pop the lid on, and simmer for 20 minutes. Serve with boiled potatoes, patatas bravas, or anything else you fancy.
30 mins
4 serving
This recipe pairs perfectly with the Moondarra 'Studebaker' Pinot Noir 2020 from Gippsland, Australia.

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