Ragout of Chicken

:: Serves 6

:: Cooking time; 1 hour

:: Ingredients

3 tablespoons olive oil
1.2kg chicken drumsticks
1 small onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and cut into wedges
3 garlic cloves, crushed
125ml dry red wine/marsala
¾ teaspoon chilli flakes
2 tablespoons tomato paste
250ml chicken stock
1 rosemary sprig
2 potatoes cut into cubes
2 tablespoons finely chopped parsley

To serve;
Buttery mashed potato or polenta
Thyme sprigs

:: Method

Pre heat the oven to 180°C
Heat the olive oil in a large casserole. Add the chicken in batches, so that you don’t overcrowd the pan, season with sea salt and pepper and brown lightly over high heat. Remove each batch of chicken as it browns.
Add the onion, celery and garlic, reduce the heat and cook for 4-5 minutes until softened.

Return the chicken to the casserole.
Pour in the red wine and cook over a high heat until it is reduced by half. Add the chilli flakes, tomato purée, chicken stock,rosemary, and potatoes and about 250ml of water, or enough to just cover.

Cover the casserole with a lid and bake in the oven for 45 minutes. Remove the lid cook for another 15 minutes. Stir the parsley through just before serving.

To serve it, make a bed of polenta or mashed potato on each plate, then spoon on some chicken and sauce, and sprinkle a few thyme sprigs on top.