I look through cook books and magazines checking out the new recipes or twists on classics and whilst I love some of the ideas and promise myself I will try this or that, what I really want is a simple idea for supper. Â What to cook for supper. Â How many times do you ask yourself that in a week? Â Well presumably 7 but add to that some children’s teas or a supper party for friends and it become a highly repetitive question. Â What I would rather not have however, is highly repetitive suppers – you know, chicken on Mondays, sausages on Tuesdays etc.
So we need more supper dishes. Â Something stress free that won’t demand too much attention or time at the end of the day, won’t break the bank and is properly lip smacking delicious.
This then, ticks all those boxes. Â A few ingredients bunged in a pan and roasted in the oven. Â What a testimony to the sum being so much greater than the parts. Â Crispy skin on the chicken, soft sweet peppers and onions with a winey sauce that is nothing short of divine. Â This cooks itself whilst you pour yourself a glass of wine and get on with something else, or better still, with nothing at all.
Chicken with Peppers and Onions
I serve this with something green, usually wilted spinach or green beans and new or waxy potatoes, roasted in the oven at the same time as the chicken. Â It’s a great, easy, weekday supper but also something I would happily serve to friends. Â You can up the amount of chilli flakes if you like, I usually leave them out if the children are eating this with us.
2 medium onions, peeled and cut into sixths
1 large pepper, red, orange or yellow, cut into slices
2 cloves garlic finely chopped
1 desertspoon olive oil
2 chicken legs (or 4 chicken thighs in which case reduce the cooking time a little)
Salt and pepper
1/4 teaspoon dried chilli flakes (optional)
100ml white wine
Fresh parsley or oregano, a small handful chopped
Preheat the oven to 200. Â Put the onion, pepper and garlic in a baking pan and turn in the olive oil. Â Put the chicken legs on top, give it a good sprinkle of salt and pepper and the chilli flakes if using. Â Cook in the oven for 30 minutes then pour in the wine and give it a further 15 minutes. Â If your chicken legs are large you may need a little more time. Â When the chicken is bronzed and cooked and the vegetables soft remove from the oven, sprinkle over the herbs. Â Serves 2 but easily double or tripled.
For some other fab supper ideas try Claypot Chicken (May 2013 and no, you don’t need a clay pot) which still reigns supreme in top spot. Â Nipping at its heels though is Chicken with Harissa (October 2012)…. one of my very early recipes and one still without a photograph I’m afraid but well worth a try.