Calorie controlled cooking spray
Chicken Thigh, Skinless, Boneless, raw
4 individual, medium
Chicken breast, skinless, raw
2 medium, halved
Chicken sausage(s), grilled
1 medium, thinly sliced
1 medium, sliced
4 clove(s), thinly sliced
Chicken stock cube(s)
1 cube(s), 300ml stock
Roasted Red Peppers in brine, drained
3 handful serving, spicy, quartered
White Wine Vinegar
2 tablespoons, or 2 tbsp brine from roasted red peppers
1 teaspoons, level
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a large nonstick oven-proof frying pan with the cooking spray and heat on medium. Season the chicken with ½ tsp salt and the black pepper. Add the chicken to the pan and cook for 5-6 mins, until well browned on the bottom. Turn the chicken and cook for 3-4 mins, until lightly browned on the bottom. Transfer the chicken to a large plate and set aside.
- Mist the same pan with cooking spray and put over a medium-high heat. Add the sausage and cook for 3-5 mins, until browned, stirring occasionally. Transfer the sausage to the plate with the chicken.
- Add the oil to the pan and swirl to coat. Add the pepper and onion and cook for 3 mins. Add the garlic and cook for a further 3 mins, stirring often. Stir in the stock, scraping up the browned bits from the bottom of the pan. Stir in the vinegar, oregano, and remaining salt. Bring to a boil over a high heat.
- Return the chicken and sausage to the pan and spoon some of the sauce over. Transfer the pan to the oven. Bake, uncovered, for 20-25 mins or until cooked through. If you have a meat thermometer, insert into the thickest part of the chicken and make sure it registers at 75°C.