Spatchcocked Chicken Stew

(Serves 2-4)

Ingredients:

         1 Small Chicken (cleaned and spatchcocked-(split in half)
         8 shallots (whole)
         2 red or yellow peppers (sliced)
         1 clove garlic (crushed)
         1 table spoon butter
         1 table spoon olive oil
         2 potatoes (diced small)
         1 – 14 oz tin chopped tomatoes
         ½ pint chicken stock
         1 glass red wine
         Salt & pepper

Preparation:

Heat the oil and butter in a large sauce pan, then add the spatchcocked chicken, turning frequently until all sides are browned.

Once this is done, then pour away excess fat, leaving just a little and add the shallots, potatoes and garlic. Fry for a further 4-5 mins before adding the peppers, chopped tomatoes, wine and stock. Season with salt & pepper.

Cover with a lid and simmer for 45 minutes.

Serve on a bed of steamed rice.

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