Chicken thighs with Polish sausage and vegetables.

Okay let’s cut to the chase. It is surprisingly easy recipe to make but the result is very good.

The a Polish sausage give a very potent flavour, what with the amount of garlic in it, so you barely need to add more spices. And if you don’t have thyme, you can skip it. the dish will still be very rich in flavour and very very tasty.


2 Roughly sliced leek.

20cm Length of Polish sausage, sliced to 20mm thick slices.

2 Red bell pepper cut to big pieces.

4 Brown mushrooms Roughly sliced.

8 Chicken thighs, skin trimmed.

500ml Chicken stock.


Olive oil.


Heat up oil in heavy frying pan, add the thighs skin down and fry on both sides until golden in colour.

Lower the heat and add the sausage slices. Continuo to fry until the sausage starting to sweating and  to released its own fat.

Add the leek and the pepper. Cook for few minutes, and mix to completely coat the vegetables with oil. Cook until you can feel that they starting to soften.

Add the mushrooms and cook as the vegetables above.

Pour in the stock, and scatter  some thyme. Season and bring to the boil.

Boil on low heat for five minutes, then into the preheated oven at 180 degrees C’ for one hour and twenty minutes, or there about.

Now and then check that there is enough liquid in the pan, if not Add some more boiling water. You don’t want to end up what with the food is swimming in cooking liquid but nice thick gravy.

If you want you can leave the gravy to be more runny and then serve the dish with white rice, and as always, with some  green (but cooked) vegetable.



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Chicken casserole with broad beans


Not a lot to say, it is jus good.


2 tablespoon vegetable oil

10 boneless, skinless chicken thighs

2 cups chicken stock

3 cups broad beans

4 cloves garlic, crushed

1 tablespoon minced fresh coriander

1 young courgette sliced

2 red bell peppers coarsely cut

6 cherry tomatoes

1 tablespoons cumin

1 tablespoon ground coriander seeds

1 teaspoon turmeric

¼ cayenne peppers

Salt and pepper


Method Heat oil in a frying pan over medium heat, and brown chicken thighs on all sides, put aside.

Add the peppers and fry for few minutes then add the garlic and keep frying for few more minutes but make sure the garlic is not burnt. Add the spices and chicken and mix well.

Pour the stock and mix well. Add the beans and cherry tomatoes. Bring to boil while scraping the bottom of the pan.

Cover, and cook 1 hour on low heat.

If need be:

Mix cornflour and water in a small bowl. Blend the cornflour mixture into casserole and cheerfully, that will thicken the sauce.

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