About this recipe:Make this dish in high summer when tomatoes are at their best: plump, juicy and intensely flavoured.
1 tbsp olive oil
8 chicken thighs, skinned
2 tbsp wine vinegar (red or white)
300g ripe tomatoes, roughly chopped
100ml chicken stock
3 sprigs of fresh thyme
4 large garlic cloves, crushed
1/2 tsp paprika or cayenne pepper
2 pinches of sugar
pinch of salt
sprigs of fresh thyme to garnish (optional)
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a deep frying pan and fry the chicken for 5 minutes, over a medium heat, until golden brown all over. Remove the chicken to a plate.
Pour the vinegar into the pan and cook until reduced by half, scraping the bottom of the pan all the while with a wooden spatula. Add the tomatoes, stock, thyme, garlic, paprika or cayenne and sugar. Bring to the boil, then reduce the heat and return the chicken to the pan. Cover and cook gently for 30 minutes until the chicken is tender.
Remove the chicken and arrange on a heated serving dish and keep warm. Discard the thyme from the sauce. Tip the sauce into a blender or processor and whizz until smooth. Pass the sauce through a sieve if you prefer a smoother texture. Season to taste, then pour over the chicken. Garnish, if liked, with sprigs of fresh thyme.
*Fresh basil would also be good in this sauce, in place of the thyme. *Keep tomatoes on a sunny windowsill – chilling them in the fridge dulls their flavour. *Serve with pasta, tossed with olive oil and black pepper or Champion Hash Browns (recipe on this website).