Champagne Chicken

This is one of my own creative dishes incorporating some Spanish flavours.

Ingredients:

6 chicken thighs, skinned

For the chicken marinade

1 tsp turmeric powder 
1 tsp paprika powder 
1 tsp ginger/garlic paste 
1 tsp dry red chilli flakes 
Salt & freshly crushed pepper

For the Sauce/Gravy

1 tbsp olive oil
2 red onions, chopped
2 red potatoes, cut in quarters
1 tin 400g chopped tomatoes
1 red pepper, chopped
1 courgette, chopped
2 bay leaves
1 cinnamon stick
6-8 olives
2 sprigs of thyme
100ml champagne
1 chicken stock cube
6-8 mushrooms, sliced
2  flakes garlic, chopped

Salt & freshly crushed pepper for seasoning

Method:

1. Marinade the chicken and leave for 30 mins

2. In a deep pan, heat the oil, fry the chicken pieces for 1-2 mins either side, just enough to seal the juices. Keep aside. In the same pan,fry the garlic and onions. Sauté till golden brown, add the bay leaves, thyme and cinnamon stick.

3. Add the chopped peppers, courgettes, potatoes and mushrooms. Once it starts to sizzle, pour the champagne. Leave to boil

4. Add the tin tomatoes and stock cube. Mix well. Add the olives. Season with salt & freshly crushed pepper as required.

5. Once the sauce starts to boil and thickens, take off the heat.

6. Pre heat the oven at 200 deg C. In an oven proof dish, place the chicken pieces, pour over the sauce mixture.

7. Reduce the heat to 180 deg C and cook for 1 to 1.5 hours, until chicken is tender and falls off the bone.

8. Check for seasoning , serve hot.

Tips:

You can try adding herbs like oregano & basil. Add a dash of Worcester sauce.