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Chicken Thighs with Basil and Tomatoes

8 Chicken Thighs
2 tbs. Olive Oil
2 Scallions(chopped)
1 Red Pepper (de-seeded and chopped)
I small bunch Basil (chopped)
225g (8oz.)Vine Cherry Tomatoes
4 tbs. Aioli (Garlic flavoured Mayonnaise)

Take the chicken off the bone and remove the skin.
Cover the skin and bones with water and simmer together while you make the rest of the meal.
Cut the thigh meat into chunks.
Heat the oil in a large pan and brown the meat on all sides in this.
Toss in the scallions,pepper, tomatoes and Basil in with the chicken and reduce the heat.
Let these fry gently together until the tomatoes collapse and form a sauce.
Add a cup of the hot stock and simmer the chicken in this sauce until cooked through.Season with salt and black pepper.
Once it is cooked take the chicken and the vegetables from the pan with a slotted spoon and keep warm in a serving dish.
Let the remaining juices in the pan simmer together for a few minutes.
(You should have about a cup and a half full, if less top up with the stock)
While the sauce is simmering whisk in the Aioli a spoonfull at a time and turn down the heat to keep the sauce just under boiling point. Whisk well and the sauce will be thickened and flavoured by the ailoi.
Eat this with rice,pasta or just bread.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef