Friday, 12 March 2010

Spanish Chicken

It seems that my usual inspiration for cooking comes from a quiet afternoon in the office a little surf over to the Good Food website to get together a recipe for that evening. It really is a brilliant site. Last night I grabbed the following recipe from its pages.

Now, you know I am all about the ease and simplicity of one pot dishes, especially during the week, well this one is no exception.

Spanish Chicken

8 Chicken Thighs - skin on with bone in
3 Onions - thinly sliced
2 tsp Paprika
Zest and juice of 1 lemon
Parsley, good handful chopped
150ml Stock
1 Tbs Olive oil

Heat the oven to 190oc. Put all the ingredients into a large ovenproof dish. Mix everything together and season.

Bake for 45 minutes or until the chicken is golden and the onions tender. Stir the onions after 20 mins. Serve with rice.
See simple!

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