Great recipe. Thanks Tana

Tana Ramsey I think your cookbook, “Real Family Food”, is fantastic. Buy it here <link>.

I bought it a couple of weekends ago but last night was the first chance I had to cook a recipe out of it. So, Chicken and Chickpeas it was and the family loved it. Even “The Boy” who claimed not to like chickpeas. He cleaned his plate.

4 tbsp of olive oil
8 chicken legs
2 medium onions, chopped
200 ml of red wine
400g tin of tomatoes
300ml of chicken stock
1 tbsp of balsamic vinegar
440g tin of chickpeas
Large bunch of basil
Salt and pepper
1 head of garlic broken into individual cloves with the skin left on

  • Preheat the over to 180
  • On the hob heat the oil in a casserole dish brown the chicken, remove.
  • Turn the heat down and add the onions. Stir well to make sure the onions pick up all the chicken sediment
  • When the onions are soft and turning brown add the wine, turn up the heat and keep boiling until virtually all the wine has evaporated and the onions are red.
  • Add the tomatoes, stock, balsamic vinegar and chickpeas. Rip half the basil and throw into the casserole. Season with salt and pepper, stir well and bring to the boil. Turn down, simmer, add the chicken on top of the tomatoes and chickpeas.
  • Sprinkle the whole cloves over the top. Cover and put into the over for 30 minutes. Remove the lid and return to the over for a further 30 minutes.
  • Tana says to sprinkle the remaining basil over the chicken pieces. I dished and then sprinkled the basil over the top.

It’s great. The family recommends it and I’m trying to decide what to cook next. Go and buy the book. Thanks Tana.

Update, Easter Sunday: Made it again today. Got chided by the family for not providing crusty bread.

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