Ingredients

• 2-3 tablespoons oil
• 4 chicken thighs, washed, dried and seasoned with salt and freshly ground pepper
• 1 medium onion cut into half and thinly sliced
• 1 large bell pepper julienned
• 120g (4oz) cremini mushrooms sliced
• ½-1 teaspoon red chilli flakes
• 3 cloves garlic crushed
• 2-inch fresh ginger piece, finely grated
• 2 tablespoons dry sherry or other fortified wine
• 1 tablespoon all-purpose flour
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• ¼ cup passata or crushed tomatoes
• ½ cup chicken stock (broth)
• 2 medium potatoes sliced in quarters lengthwise
• 1 large carrot, sliced in half lengthwise, then sliced into 2-inches
• A handful, chopped parsley
• Salt and freshly ground pepper

Instructions

1. Brown the chicken: Heat one tablespoon oil in a large 11-12-inch saucepan over medium high heat and brown the thighs on all sides. Remove and set aside,
2. Cook the vegetables: In the same pan heat another tablespoon oil over medium high heat and add the onion, bell pepper, mushrooms, chilli flakes and a little salt and fry over high heat for 5 minutes. Reduce the heat and add the garlic and ginger and cook for one minute.
3. Add the sherry and flour: now add the sherry and cook until absorbed, about 2 minutes, then add the flour and cook for one minute.
4. Add the sauces and stock: now add the soy sauce, oyster sauce, passata or crushed tomatoes, and the chicken stock. Stir to combine then stir in the carrots and potatoes, then the chicken.
5. Simmer the chicken: bring the sauce to a rapid boil then reduce the heat and simmer covered, for 30 minutes, stirring from time to time, or until chicken and vegetables are cooked. Flip the chicken once. Add the chopped parsley and serve with rice or pasta.

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