Chicken tights with rosemary in a vegetable/chicken stock.
6 chicken tights
1 red onion roughly chopped
2 cloves of garlic roughly chopped
1 tsp of olive oil
1 small packet of pancetta
1 handful of rosemary
A splash of sherry or any white white (optional)
Approx 500 ml veg stock or chicken stock
1 handful of green veg ( broccoli, asparagus or green beans).
Brown the chicken thighs in a deep large pan, season with salt and pepper as you fry them. Remove from pan when brown on both sides.
Leave the chicken fat in pan and add the chopped onion and garlic into the pan. Fry them until soft in a medium heat. Add rosemary and pancetta and fry for another 5 mins.
Then add the chicken back into pan and add turmeric, wine and season again.
Add stock to cover the chicken and simmer on low heat for approx 30-45 mins.
Once the stock has been reduced a little and the chicken is cooked, add your choice of veg into the pan. Cook for about 5 mins and serve with plain rice.