Provencal chicken stew

Method

1. Preheat the oven to 190C/gas 5. Cut the chicken legs in half and season with salt and cayenne pepper.

2. Heat the vegetable oil in an ovenproof pan and fry the chicken for 5 minutes, until golden. Remove the legs and half of the fat from the pan.

3. Add the onion, garlic, pepper, tomato, water, orange juice and zest and cook for 10 minutes over a medium heat.

4. Stir in the courgette and extra virgin olive oil.

5. Season with salt and cayenne pepper and return the chicken back to the pan. Transfer to the oven and cook for 20-25 minutes until the chicken is completely cooked through.

6. Remove from the oven, sprinkle with the shredded basil and serve.

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Ingredients

2 chicken legs
sea salt and cayenne pepper
1 tbsp vegetable oil
1 red onion, finely sliced
2 garlic cloves, crushed
1 large red pepper, seeds removed and finely sliced
1 tomato, chopped
4 tbsp water
1 orange, grated zest and juice
1 courgette, thickly sliced
2 tbsp extra virgin olive oil
10 basil leaves, shredded

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