Roast capsicum chicken sauce

Name: Roast capsicum chicken sauce
Total time: 108000 s
Yield: 4 servings
Cuisine: British
Ingredients: leaves Rosemary; Olive oil; Salt and pepper; 8 chicken thighs; 2 red capsicum; 2 cans whole peeled tomatoes; 4 sprigs spring onion leaf; 1 leek leaf diced; 8 handfuls spinach; 2 small chillies seeds out; 3 tablespoons tomato paste; White wine to deglaze; 250 mls chicken stock

Fable Hungry @cook_25521102

Roast capsicum chicken sauce

Fable Hungry @cook_25521102

Saved

Ingredients

1:30 hours

4 servings

leavesRosemary
Olive oil
Salt and pepper
8chicken thighs
2red capsicum
2 canswhole peeled tomatoes
4 sprigsspring onion leaf
1leek leaf diced
8 handfulsspinach
2small chillies seeds out
3 tablespoonstomato paste
White wine to deglaze
250 mlschicken stock

Saved

Steps

1:30 hours

1

Place capsicums on the highest heat in the oven. Wait until charred and then remove them and place in cold water. Peel the skins, take out the seeds and core and blend together with whole peeled tomato and chillies.
2

Sear the sinewy side of the chicken thighs in olive oil and place to the side. Drain the fat. One at a time saute the rosemary, garlic and onions in olive oil until fragrant and tender.
3

Deglaze the pot with white wine and then add the stock.
4

Add the sauce and stir. Slice the chicken and add to the sauce. Simmer to desired thickness. Wilt the spinach in the sauce, and season with salt and pepper.