Baked chicken and tomatoes

Serves: 4

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Total Time: 70

Prep Time: 10

Cook Time: 60

• 1 tablespoon(s) olive oil 8 chicken thighs, skin on
• 1 tablespoon(s) paprika
• 12  baby onions, skinned
• 1 small glass of dry white wine
• 450 ml (¾ pt) vegetable stock
• 500 gram(s) (1lb 2oz) cherry tomatoes
• 1  cinnamon stick, halved
• few stalks of thyme, leaves only

Method

1. Preheat oven to gas mark 5/190°C (170°C in a fan oven). Heat olive oil in a large, lidded ovenproof dish. Add chicken pieces skin-side down and sprinkle over paprika, then season with sea salt and freshly ground black pepper. Cook on a high heat for about 5 mins, till golden, then turn and cook other side for 5 more mins. Remove with a slotted spoon and put aside.
2. Add onions to pan and cook for 10 mins, till beginning to turn golden, then add wine - be careful as it will spit. Raise heat and cook for a few mins for alcohol to evaporate. Now add chicken back to pan, and add a little stock - stir pan and scrape up any bits from bottom. Add rest of stock and bring to the boil. Now reduce to a simmer, then add tomatoes , cinnamon stick and thyme. 3 Put in oven and cook for 1 hr, checking that it doesn't dry out at all - if so, top up with a little hot water or stock. Serve straight to table or transfer to a serving dish, and enjoy with some fresh crusty bread to mop up all the juices.
3. TIP Cherry tomatoes are used here, so you don't have to worry about the skins.

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