Jamie Magazine
By Sarah Tildesley
Ingredients
500g ripe tomatoes
2 cloves of garlic
1 onion
200g olives
½ a bunch of fresh flat-leaf parsley
1 x 400g tin chickpeas
4 free-range chicken legs
olive oil
1.5 litres organic chicken stock
1 fresh bay leaf
200g baby potatoes
Method
- Halve any large tomatoes, then peel and finely slice the garlic. Peel and chop the onion, stone the olives, and pick and roughly chop the parsley. Drain the chickpeas.
- In a large pan, brown the chicken in a little oil. Drain off any excess fat, then add the tomatoes, stock and garlic.
- Simmer for 45 minutes, then add all the other ingredients. Cook on a low heat for a further 30 minutes.
- Before serving, shred the chicken from the bone and add it back to the pan, discarding the bones and skin, then season to taste.
- Delicious served with garlic mayo and a chunk of crusty bread.
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