Recipe: Chicken on the bone - Pomodoro

Nearly forgot this, Made a pot of leek and potato soup at the weekend that went down well with Charlie and Holly who made home made cheese croutons to go with it.

Also made a quick Chicken Pomodoro with thigh and leg pieces, using chicken with the bone still in really does intensify the flavour, so this is what you'll need, and this was for three adults and two ravenous kids who really like their chicken.

3 or 4 (each) thigh and leg pieces
1 large or two small onions
Mushrooms optional
2 or 3 mixed peppers
handful of cherry or other small tomatoes
Lemon zest
Dried Bay leave
Salt
Thyme
Olive oil
Ready pack of Pomodoro
1/4 to 1/2 cup of chicken stock

I started off adding a tablespoon or two to the pan and browning in batches and all over, the chicken pieces .











While cooking the chicken I add the lemon zest, thyme and bay leaves along with some Maldon salt to a grinder or you can cheat and buy Jamie Olivers' all in one grinder  and grind this in while browning the chicken.  Once browned, remove the chicken from the pan an set aside.





Peel and roughly chop your onions add to the pan and start to sweat down for about 5 minutes, adding a touch more olive oil if required.

Roughly deseed your peppers and slice longways and then in half, chunky but manageable. Add to pan once onions have started to turn soft. After about two minutes frying the peppers with the onions










and if  using mushrooms, again roughly chop and again keeping thick as you don't want these or the peppers to turn to mush, add to the pan and stir for a couple of minutes browning the mushrooms.

Now, it's time to return the chicken to the pan along with a carton of Pomodoro, and the handful of cherry tomatoes and if necessary a 1/4 to 1/2 a cup of chicken stock, (you won't always need the stock, so you need to decide for yourself).








Cover with lid and place in a pr-heated oven, about 160- 170 degrees and cook for thirty minutes to finish of the chicken.  After thirty minutes remove the lid and let the skin roast on top of the chicken.  Serve the dish up on the table with chunky bread and let folks dip in for meat, veg and ju... enjoy