Mmmm, cooking and me had fallen out, only saving it for special occasions or when I invited guests. So this year I set my intention to make more of an effort and cook something nice, good looking!! and tasty for myself each day. Tonights dinner was oh so tasty and oh so easy as I cooked it last night while cooking a stir fry and making butternut squash soup.
Free range, corn fed chicken thighs
Olive oil, salt and pepper to toast
First pour a glass of wine, and put on some music like Chop up onions, celery and Red Pepper and sweat in the olive oil and put aside, in the leftover oil, add a small knob of butter and brown off the chicken pieces. Add back the onions, celery and red pepper back to the chicken, add the cherry tomatoes whole, add chicken stock, chopped thyme and chopped parsley and salt and pepper to taste. Put on a lid and put in a medium hot oven for a 2 – 3 hours, leave for 24 hours and reheat, yummy. Served with green bean, spinach and couscous with sauteed mushrooms and chopped fresh parsley.