Ingredients
- 8 Moy Park Irish chicken drumsticks
- Salt and pepper to season
- 2 tbsp olive oil
- 2 tbsp minced garlic (or 8 cloves)
- 1 medium onion, diced
- 1 small yellow pepper, diced
- 1 small red pepper, diced
- 1 large carrot, peeled and sliced
- 300g mushrooms, sliced
- 8 sprigs of thyme
- 2 tbsp freshly chopped parsley
- 2 tbsp freshly basil
- 1 tsp dried oregano
- 150ml red wine
- 2 x 410g cans crushed tomatoes
- 2 tbsp tomato paste
- 200g baby plum tomatoes, halved
- 1/2 tsp chilli flakes
- 1/2 cup pitted black olives
Method
- Season the chicken drumsticks with salt and pepper and set aside.
- Drizzle oil in a heavy cast iron skillet, add the garlic and fry for 30 seconds.
- Add the onion, peppers, carrot, mushrooms and the herbs. Sauté for 5 minutes until the onion is transparent and the vegetables are beginning to soften, keep gently stirring so they don’t stick.
- Add the chicken and sear until both sides are deep golden brown.
- Pour in the wine and allow it to simmer and reduce down (about 5-6 minutes).
- Add the crushed tomatoes, tomato paste, baby plum tomatoes and chill flakes. Season with salt and pepper to your tastes.
- Cover with a lid and reduce heat to simmer for 30-40 minutes, stirring occasionally.
- Add the olives and continue to simmer for a further 10 minutes.
- Serve with rice potatoes or couscous.