Oak Smoked Red Bell Pepper Chicken
Makes enough for: 2 people
Ingredients
- 150 g yoghurt
- 5 mls oak smoked red bell pepper
- 2 chicken wings
- 2 chicken thighs
- salt and freshly ground black pepper for seasoning
- 15 mls olive oil
- 2 rashers streaky bacon
- 2 tomatoes, chopped
- 125 mls white wine
- 250 mls frozen peas
- 5 mls arrowroot
Method
- place the yoghurt and the bell pepper into a ziploc bag
- season the chicken pieces and add to the yoghurt
- seal the bag and gently rub the yoghurt over the chicken pieces
- refrigerate for 30 minutes
- heat the olive oil in a pot
- cook the bacon until the fat has rendered down
- remove and brown the chicken thighs – reserve the yoghurt
- chop up the bacon and add back to the pot with the tomatoes, yoghurt and wine
- cover and simmer for 30 minutes until the chicken is cooked
- add the peas and cook until hot
- thicken the sauce with arrowroot