From Chicken-the best ever recipe collection
120ml olive oil
8 chicken thighs on the bone, skinned
1 onion, finely chopped
1 garlic clove, crushed
350g ripe Italian plum tomatoes, peeled and roughly chopped
250ml dry white wine
2.5ml finely chopped fresh rosemary
1 tbsp butter
8 small triangles thinly sliced, white bread without crusts
175g large raw prawns, peeled
salt and freshly ground black pepper
finely chopped flat leaf parsley to garnish
Heat 2 tbsp of oil in a frying pan and saute the chicken over a medium heat for 5 minutes until it has changed colour on all sides. Transfer to a flameproof casserole.
Add the onion and celery to the pan and cook gently, stirring frequently, for 3 minutes until softened. Add the garlic, tomatoes, wine, rosemary and seasoning. Bring to the boil, stirring.
Pour the tomato sauce over the chicken. Cover and cook gently for 40 minutes or until the chicken juices run clear when the thickest part is pierced with a knife or skewer.
About 10 minutes before serving, heat the remaining oil and the butter in the frying pan. Add the triangles of bread and fry until crisp and golden on each side. Drain on kitchen paper.
Add the prawns to the casserole and heat until they are cooked. Taste the sauce and adjust the seasoning as necessary.
Dip one of the tips of each fried bread triangle in the chopped parsley. Serve the chicken dish hot, garnished with the bread triangles.