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Easy to prepare, seasonal and delicious..

Serves 4, preparation time: 10 minutes, cooking time: 58 minutes

Ingredients:

- 1 tablespoon olive oil
- 1 onion, chopped
- 4 boneless, skinless chicken thighs about 250g/9oz in total, cubed (available in store)
- 1 clove garlic, finely chopped
- Half green pepper, deseeded, diced
- Half red pepper, deseeded, diced
- Half yellow pepper, deseeded, diced
- 500g / 1lb 2oz closed cup mushrooms
- 1 tablespoon organic plain flour
- 1 tablespoon fresh chopped rosemary or one quarter teaspoon dried
- 300ml / ½ pint chicken stock
- Salt and freshly ground black pepper

Preparation:

Heat the oil in a frying pan, add the onion and fry for 5 minutes, stirring until softened. Stir in the chicken and garlic and fry for 5 more minutes, stirring until the chicken is lightly browned.

Mix in the peppers and whole mushrooms and fry for 3 minutes, stirring then mix in the flour. Add the rosemary and stock, season and bring to the boil.

Transfer to a casserole dish, cover and cook in a preheated oven set to 180oC/350oF/Gas mark 4 for 45 minutes until the chicken is tender. Serve with rice or mashed potato.

Tip

If you are in a hurry, then rather than transfer the mixture to a casserole dish, cover the frying pan and simmer still on the hob for 25-30 minutes, stirring occasionally.

All the ingredients listed in this recipe are organic and  available from our Blackrock Store.  Published with permission from, and special thanks to:  Bord Bia, the Irish Food Board.

Posted by

Darren

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