Name: Chicken in red wine vinegar sauce
Total time: 50 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 8 chicken thighs; 1 red onion, thinly sliced; 4 cloves garlic, thinly sliced; 2 red peppers, thickly sliced; 1 yellow pepper, thickly sliced; 250ml white wine; 3 tbsp red wine vinegar; 150ml chicken stock; 1 tbsp Dijon mustard; 1 tbsp tomato purée; a few sprigs tarragon, plus extra to serve; cooked rice, to serve

Chicken thighs in a tomato sauce in a white oven dish on a tablecloth

2 tbsp olive oil
8 chicken thighs
1 red onion
thinly sliced
4 cloves garlic
thinly sliced
2 red peppers
thickly sliced
1 yellow pepper
thickly sliced
250ml white wine
3 tbsp red wine vinegar
150ml chicken stock
1 tbsp Dijon mustard
1 tbsp tomato purée
a few sprigs tarragon
plus extra to serve
cooked rice
to serve

Method

step 1
Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a large, shallow, ovenproof non-stick frying pan or shallow casserole over a medium-high heat. Season the chicken thighs and put skin-side down into the pan. Cook for 4-5 minutes until the skin is really crisp, then flip and add the onions around the chicken and cook for 5 minutes, then add the garlic and peppers, and cook for another few minutes.
step 2
Pour in the wine, vinegar and stock, and bubble for 2-3 minutes. Stir in the mustard, tomato purée and tarragon, and bake for 30 minutes until the chicken is cooked through and the sauce reduced slightly.
step 3
Scatter with a little more tarragon and serve with rice.