Braised Chicken Legs with Chunky Vegetables and Tomato Sauce


This is an excellent one pot wonder for all your entertaining requirements.

Preparation time: 20 minutes

Cooking time: 75 minutes

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Serves: 4 people

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  1. Season the chicken with salt and chilli powder.
  2. Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
  3. Add the diced pepper, red onion, parsnip and carrots to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
  4. Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
  5. Season with Salt & Pepper and add the chilli flakes (if using).
  6. Pour the mixture over the chicken in the casserole dish and transfer to the oven (180°C/350°F/Gas Mark 4) for 1 hour 15 minutes.
  7. Serve with fluffy long grain rice.

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