chicken with roast cherry tomatoes

Lindsey Bareham

This lazy tomato and red pepper stew enriched with buttery soft roast garlic could be served hot or cold and as a base for building on with white cheese, prawns or cured ham. Here it’s merged with quickly fried strips of chicken to become a lovely summery chicken stew. It’s delicious with a handful of halved and briefly boiled green beans.

serves 2-3, prep 20 min, cook 35 min

400g cherry tomatoes
6 garlic cloves
2 tbsp olive oil
1 pointed red pepper
1 red onion
6-8 chicken thigh fillets
150ml chicken stock

Heat the oven to 180C/gas 4. Pierce each tomato with the point of small knife (to avoid bursting). Pile into a foil-lined roasting tin large enough to also hold the garlic cloves (skin left on) tucked between the tomatoes and a pointed red pepper. Splash the tomatoes with 1 tbsp olive oil, salt and pepper. Roast for 15 min, shake the pan and turn the pepper. Check the tomatoes after a further 10 min; you want them squashy, the garlic soft and the pepper skin scorched. If necessary, scoop out the tomatoes, leaving the garlic and pepper for a further 5 or 10 min.

Remove the pepper to a plate, cover with clingfilm and, once cool enough to handle, remove the skin and seeds then slice into strips. Meanwhile, peel and thinly slice the onion and soften in 1 tbsp olive oil with a pinch salt. Slice the chicken in strips and pat dry. Increase the heat slightly and brown the chicken with the onions. Add the stock, tomatoes, sliced pepper and juices and squeeze the garlic into the pan. Simmer for 10 min to complete the dish.