Here is a nice, tasty and easy way to jazz up the classic trinity of chicken, peas and potatoes. A real crowd-pleaser, this dish is ideal for a relaxed meal with friends.
You will need (for 4 people):
8 skinless, boneless chicken thighs
4 tbsp plain flour
4 tbsp rapeseed oil (or other cooking oil)
2 large onions
4 cloves garlic
2 tbsp paprika
800 g potatoes
2 tbsp red wine vinegar
1 tbsp tomato purée
A splash brandy (optional)
500 ml chicken stock
For the peas:
1 tbsp rapeseed oil
1 medium onion, chopped
200 g peas, fresh or frozen
80 g lardons
1 bay leaf
400 ml vegetable stock
Cut the chicken thighs into bite-sized chunks. Peel the onions and cut into wedges. Peel the potatoes and cut in 2 or 3 depending on size.
In a large, heavy based pan or casserole, heat up half of the oil. Flour the chicken, then fry in batches until nicely coloured on all sides. Reserve on a plate covered with kitchen paper.
Warm up the rest of the oil in the same pan, add the onion wedges and the peeled garlic cloves and cook gently for about 2 min. Add the paprika, then the potatoes and stir well. Add the tomato purée, leave to cook for a minute, then add the vinegar and brandy.
Put the chicken back in, add the stock and bring to the boil. Cover, and leave to simmer for about 15 min, then take the lid off and simmer for a few more minutes until the potatoes are tender and the sauce has thickened. Check the seasoning, and adjust if necessary.
Meanwhile, make the peas:
In a saucepan, heat up the oil, and gently fry the lardons and onions. When the onions have softened a bit, add the peas and stir.
Add the vegetable stock, bay leaf, and a bit of black pepper. Bring to the boil then turn the heat down and simmer for about 10 min. Using a fine sieve, drain any remaining stock out, and transfer to a warm serving dish.