Feeding a family with all their various likes and dislikes is a juggling act. I once met a woman who cooked different meals for her kids so they were all happy.
“When I’ve cooked you get what you’re given: eat it or go hungry.”
I choose balance throughout the week: meals that cater for everybody. My daughter likes chicken, but the man in my life only likes it processed and fried in batter or breadcrumbs. I have been on a mission to tempt him with marinades and flavours. This variation got a moderate reception and my daughter mopped the plate clean, so it will definitely be on the menu again.
- 1 Onion
- 1 Yellow Bell Pepper
- 2tsp Paprika
- 1/2tsp Cayenne Pepper
- 1tbsp Sunflower Oil
- 1tbsp Butter
- 1tbsp Plain All Purpose Flour
- 6 Boneless Skinless Chicken Thigh (or breast)
- 1 Pint Chicken Stock
- 1tbsp White Wine Vinegar
- Double Cream
- Fresh Parsley
- Peel and slice the onion, deseed and slice the yellow bell pepper. Heat the sunflower oil over a medium heat in a large frying pan. Add the onion and pepper, season and fry until soft but not brown. Stir in the paprika and cayenne pepper.
- Add the flour to the pan, stir until it combines with the fat and evenly coats the onion and pepper. Allow the flour to cook for a minute or two before adding the chicken stock in batches, stirring constantly so it thickens evenly without lumps. Add a dash of white wine vinegar, to offset the bite of the spices.
- Halve the chicken thighs and add to the pan. Simmer for 20 minutes while the chicken cooks.
- Stir in a dash of cream. Season with salt and pepper and add a handful of chopped parsley. Serve with rice or mashed potatoes and a choice of cooked vegetables.