Midsummer chicken

    1 hour 5 min

    Braised chicken pieces on a bed of summer vegetables make a pretty dish that is simply bursting with flavour.

    7 people made this

    Serves: 4 

    • 4 chicken portions (such as large thighs or drumsticks)
    • 1 tbsp vegetable oil
    • 2 rindless, smoked bacon rashers, chopped into strips
    • 2 large onions, thinly sliced
    • 2 red peppers, seeded and diced
    • 2 courgettes, diced
    • 4 firm tomatoes, diced
    • 4 garlic cloves, crushed
    • 2 sprigs of fresh thyme or 1/2 tsp dried
    • pinch of cayenne pepper
    • pinch of salt
    • sprigs of fresh thyme to garnish (optional)

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Remove the skin from the chicken, if preferred. Heat the oil in a large frying pan or flame-proof casserole and brown the chicken and bacon over a medium heat. Remove with a draining spoon and set aside.
    2. Add the onions to the pan and cook for 5 minutes until softened. Add the peppers, courgettes, tomatoes, garlic, thyme and cayenne pepper. Cook gently for 5 minutes. Season with a little salt.
    3. Return the chicken and bacon to the pan. Cover and cook gently for 45 minutes or until the chicken is tender. Turn the chicken halfway through the cooking.
    4. Serve each chicken portion on a bed of the vegetables, with some of the vegetables spooned on top. Remove the cooked thyme and garnish, if liked, with extra fresh thyme.


    *An easy way to skin chicken portions is to hold the chicken in one hand, then tug the skin off with the other hand, using a piece of kitchen paper to get a good grip.
    *Some hot garlic bread would make a delicious accompaniment.

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    Reviews in English (1)


    It was an easy dish to make and the children loved it.  -  01 Jul 2015