Serves 4 Hot Poultry Main Course Gluten Wheat Dairy free Turkey Europe Asia
4 large Chicken Quarters
450g/1lb Fresh Green Peas
12 Button Onions
1 tbsp Olive Oil
1 tbsp Tomato Puree
2 large Tomatoes, diced
Salt and Black Pepper
1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the chicken in large saucepan together with enough salted water to cover. Bring to the boil then reduce the heat and simmer for 15 minutes, skimming the surface from time to time to remove the fat.
2. Meanwhile, place the oil, tomato puree and tomatoes in a medium sized saucepan and cook over a medium heat, stirring from time to time, until the tomatoes are soft. Season with salt and pepper.
3. Remove the chicken from the saucepan, reserving the cooking water, and place in large casserole.
4. Add the tomato mixture, onions, peas and enough of the reserved cooking water to just cover. Bake in the oven for about 40 minutes until the chicken has browned and is cooked through. Serve hot.