This is comfort food at its best! Caroline made this the other evening for movie night, I added some of my Very Hot Sauce you might want to try it both ways.
Serves 2 -3 – 15 mins prep – 30 mins cooking time
- 6 chicken thighs boneless and skinless
- 4 Tbsp of plain flour
- 3 teaspoons of Marigold vegan stock powder
- 1 red pepper
- 2 large portobello mushrooms
- 3 medium sized tomatoes
- A good splash of olive oil
- A few sprigs of fresh thyme
- ¼ tsp black pepper
- 1 cup of hot water
- 2 large white potatoes for mashing
- 2 oz strong grated cheddar cheese
Chefs Tip: If you want a spicy hot version then add ½ – 2 teaspoons of my Very Hot Sauce at the end of cooking
- Wash and peel the potatoes, chop and put into cold water in a lidded saucepan, leave to one side ready to cook
- Put the flour onto a flat plate with the stock powder and the black pepper, mix well
- Roll the chicken thighs in the flour mix, set to one side
- Put a good splash of oil into your fry pan and heat through until it sizzles if you drop a few grains of flour in
- Carefully put the chicken pieces into the pan, make sure there is enough room around each piece to allow you to turn them over easily.
- Turn a few times and repeat this with all the chicken until golden brown on both sides, if you need more oil then add.
- Put the chicken pieces onto a plate and put to one side
- Turn the potatoes onto cook, bring to boil and simmer until soft
- Whilst the potatoes are cooking chop up the mushrooms tomatoes and red pepper
- Put a little more oil into the pan and put your chopped veg with any remaining flour that you have from the plate
- Mix carefully until the oil and the vegetables soak up the flour
- Cook for 2/3 minutes on a high heat without burning, stirring all the time
- Add in a cup of boiling water slowly, keep stirring all the time until the four mixture is blended with the water to make your sauce
- Return the chicken to the pan and gently stir into the mix
- Add the fresh thyme
- Turn the heat right down, put the lid on the pan and simmer for 20 minutes
- As soon as your potatoes are cooked, drain and retain some of the cooking water.
- Mash the potatoes and cheese together and taste for salt & pepper
- If the potato mix is a little dry add some of the cook water.
- Check your chicken by cutting the thickest piece to make sure it is fully cooked through, remove any sprigs of thyme and taste.
Serve and enjoy!