Serves 2
Ingredients
1 Medium size Leek, finely sliced (s)
1 Onion, finely sliced (s)
1 Tsp Dried Tarragon
1 Tbsp. Tomato Puree
1Tbsp Red wine vinegar
4 Large tomatoes, chopped into small pieces (s)
400g baked beans (p) (f)
400mL Chicken stock
460g Chicken thighs, skinless (p)
Salt & Pepper
Method
Pre-heat the oven to 180C.
Cut the chicken into 2.5cm chunks, cook in a casserole dish until lightly cooked, add red wine, onion & leeks, allow the onions to soften, add the tomatoes, tarragon, baked beans, tomato puree & chicken stock, season well.
Bring to the boil then reduce to a simmer for 5 mins, cover, & remove to the oven, cook for several hours on a “eco” setting (90C) serve with veg of your choice or rice.
