Chicken, garlic and red pepper stew

Name: Chicken, garlic and red pepper stew
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 tbsp vegetable oil; 8 free-range skin-on chicken thighs; 2 onions, sliced; 1 red chilli, deseeded and sliced; 2 red peppers, diced; 400ml chicken stock; Finely grated zest ½ orange; Large pinch saffron (optional); 2 large garlic cloves; 150g mayonnaise; Juice ½ lemon; Bunch parsley, leaves picked and chopped; Crusty bread to serve

9 Reviews

Portion size: Serves 4
Hands-on time 25 min. Simmering time 20 min
Difficulty: easy

Pollyanna Coupland

Food producer, delicious.

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This flavoursome chicken, garlic and red pepper stew is inspired by bourride – a French fish stew which uses dollops of aioli whisked through the sauce to give it a silky, creamy texture and punchy garlicky flavour. The sauce is the star here, so make sure there’s plenty of bread on hand to mop it all up.

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Ingredients

2 tbsp vegetable oil
8 free-range skin-on chicken thighs
2 onions, sliced
1 red chilli, deseeded and sliced
2 red peppers, diced
400ml chicken stock
Finely grated zest ½ orange
Large pinch saffron (optional)
2 large garlic cloves
150g mayonnaise
Juice ½ lemon
Bunch parsley, leaves picked and chopped
Crusty bread to serve

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Method

Put a wide, deep-frying pan over a medium heat and add half the vegetable oil. Season the chicken thighs with salt and pepper, add to the pan skin-side down and cook for 5 minutes until the skin is crisp and golden. Set aside on a plate (they will finish cooking in the sauce).
In the same pan, add the remaining oil followed by the sliced onions, chilli and red peppers. Cook for 5 minutes until the onions begin to soften but don’t colour. Pour in the chicken stock and add the orange zest and saffron (if using). Simmer for 5 minutes, then pour the contents of the pan into a blender and whizz into a smooth, bright orange sauce.
Pour the sauce back into the pan, then place the chicken thighs back in flesh side down so the crispy skin doesn’t get soggy. Leave to simmer and braise for 20-25 minutes, or until the chicken is cooked through. Meanwhile, finely grate the garlic cloves into a paste, then stir through the mayonnaise with the lemon juice and a pinch of salt.
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Once the chicken is cooked through, carefully lift the chicken out of the sauce and set aside on a plate. Whisk the garlic mayonnaise into the pan, which will give a nice body to the sauce as well as a fiery garlic kick. Divide the sauce among 4 bowls and top with the chicken thighs and a sprinkle of chopped parsley, with bread on the side to mop up the delicious sauce.