This summer, have a taste of the Med without leaving Dorset with this easy recipe with fresh, seasonal veg, succulent chicken and spices.
4 chicken legs
1 red onion
1 red pepper
1 heaped tsp chilli flakes
2 large garlic cloves
200ml white wine
2x 400g cans cherry tomatoes
3 oregano springs
Start by preparing the veg, slice the onion and de-seed and slice the pepper. Crush the garlic and heat your oven to 180 degrees.
Heat the oil in a pan over a high heat, season your chicken to your taste and fry, skin side down for around five minutes or until browned. Leave to the side.
In the same pan, add the onion and pepper and fry until soft, add the chilli and garlic and fry for a few more minutes. Pour in the wine, then summer for a few minutes until the liquid is reduced and then top in the tomatoes, stock, oregano and spinach. Bring the pan to a simmer and cook for ten minutes.
Pour the sauce into a roasting tin and add the chicken. Bake in the oven for 40 minutes until cooked through.
Serve either with pasta or boiled potatoes – whatever your preference and enjoy a wonderful, summer dish.