Recipes

Ingredients

• 10 chicken thighs - skin on
• 1 medium red onion - chopped
• 2 cloves garlic - peeled
• 3 carrots - peeled and chopped
• Olive oil
• 4 teaspoons OXO Chicken Reduced Salt Stock Granules
• 6 sprigs thyme
• 75g pancetta - diced
• 1 small glass white wine (optional)
• 2 400g tins of chopped tomatoes
• 2 tablespoons tomato puree

Method

1. Preheat oven to 180°C (fan oven), 200°C (conventional oven) or gas mark 4.
2. Place the chicken thighs, red onion, garlic and carrots into a deep baking tray and lightly coat with olive oil.
3. Sprinkle with 1.5 teaspoons of the OXO Chicken Reduced Salt Stock Granules and the thyme.
4. Place into the oven and roast for 40 minutes.
5. Meanwhile make the sauce.
6. Cook the pancetta in a pan until it starts to crisp, carefully add the wine (if using) and cook for a few minutes, then add the tomatoes, puree and the rest of the stock granules.
7. Cook for 10 minutes on a medium heat, until it has cooked down into a thick sauce.
8. Remove the chicken from the oven and (very carefully) drain off some of the fat.
9. Take the chicken thighs and the thyme sprigs out of the pan and pour the sauce over the onion, garlic and carrots.
10. Mix well; put the chicken back on top of the sauce skin side up and return to the oven for 15 minutes.
11. Serve immediately.

Cook's tip: You can replace the OXO Chicken Reduced Salt Stock Granules with:

• 3 tablespoons of OXO Chicken Concentrated Liquid Stock: 1 tablespoon is brushed onto the chicken before roasting instead of the olive oil. 2 tablespoons are added to the sauce at stage 6
• 3 OXO Chicken Stock Cubes