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Stuffed Chicken Braised with Tomatoes & Peas

3.0/5 rating (32 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 35-40 mins
  • Difficulty: Easy
  • Print:
Stuffed Chicken Braised with Tomatoes & Peas
 

Ingredients

  • 4 x medium chicken thighs, boned and skinned
  • 100g dried stuffing mix, made up to pack instructions, then cooled slightly
  • 2 tbsp any oil
  • 2 small onions, peeled finely chopped
  • 1 x 400g can chopped tomatoes in juice with herbs
  • 2 tbsp tomato puree
  • 1 x chicken Oxo stock cube
  • pinch sugar
  • 200mls water
  • 300g frozen peas

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Method

  • Preheat the oven to 200C gas 6.
  • Remove the bones from the thighs.
  • Using a large plastic bag or clingwrap, using a rolling pin beat out the chicken thighs with a little water until nice and thin.
  • Divide the stuffing roughly into 4 and place into the 4 thinly beaten out thighs and fold up neatly, don’t worry too much if it’s not covered completely.
  • Pour the frozen peas in the bottom of baking dish.
  • Place the filled thighs on top of the peas so they are nice and snug.
  • Heat the oil and add the onions then cook for a few minutes to soften.
  • Next add the tomatoes, puree, stock cube and water and bring to the boil.
  • Season well with salt and pepper, then stir well.
  • Pour the sauce over the chicken and pop into the oven and bake for 20-25 minutes.
  • Serve with mash.

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