Everyone loves this dish, and it’s a really good one to make at this time of year, when tomato plants are often giving up their best last shot, and the fruit is juicy and tasty.
This chicken dish is one I make when I really can’t be bothered to work too hard at dinner, but I want there to be good food for everyone, plus some left over for the next day. It’s tasty, it’s paleo, it’s cheap as chips and it’s delicious. The secret is in the stock – if you’ve got a good stock, you’ve got a brilliant base for just about anything. Give my recipe for Magic Meat Stock a go next time you’ve got a few odds and sods lying around – it really is that easy!
I’ve called this dish Chuck-It-In Chicken as it’s so versatile, you can do this with pretty much anything you want, as long as you have a good stock. Don’t pay too much attention to the herbs I put in here – use whatever you have to hand. I love fresh sage in it, but if you’ve got some tarragon lying around, that’s lovely too. Basically, it’s whatever you’ve got!
Ready in 60 minutes. Serves 6.
- 2kg chicken drumsticks
- 2 litres good stock
- 2 bay leaves
- 4 fresh sage leaves, chopped
- 1/2 teaspoon each: turmeric, fenugreek, mixed herbs
- 6 tomatoes, quartered
- Salt & pepper, to season
Preheat oven to 180°.
Place chicken in a pan with bay leaves and sage. Mix herbs and spices into the cold stock and pour over the chicken. Mix well.
Add half the quartered tomatoes to the pan and season well. Cook for 30 minutes, turning chicken once or twice.
After 30 minutes, add your remaining tomatoes and mix. Season again and return to the oven for 20 minutes, or until chicken is golden and crispy on top. Serve immediately with crusty warm bread.