This is a little bit like my Very Easy Ratatouille, only EASIER!
I decided to dispense with the whole frying of the vegetables, so I decided to just whack the whole lot into a big dish and bake it. I added potatoes this time to bulk it out a bit, and because I didn’t have any bread in, and laid some chicken pieces on top to make this a more substantial supper than just the ratatouille.
I thought it might lose a bit of flavour without the frying, but it works really well – lots of oomph from the tomatoey sauce, and cooking the chicken on top of the whole lot means that you get all the tasty juices dripping down into the stew to mingle as it cooks.
All in all: a job well done 🙂
One Pot Mediterranean Chicken Stew
(Serves 4 generously)
4/8 pieces chicken (breast or thighs work fine – but I’d count two thighs as a portion)
3 red or orange peppers
6 large potatoes, peeled
6 cloves garlic, sliced
2 tins tomatoes
4 tablespoons tomato paste
2 teaspoons oregano
2 teaspoons thyme
salt and pepper
1. Preheat the oven to 180 Celsius.
2. Dice all of the veggies and put into a large dish with the herbs and tomatoes.
3. Cook the vegetables in the oven for about an hour, stirring half way through.
4. Lay the chicken pieces on top of the vegetables and cook for a further hour.