Sort ingredients
jackyrag
QR Code
Listen
Pdf
Preheat oven to 425.
Heat olive oil in a large deep sided skillet until hot. Sprinkle the chicken with salt and pepper then brown the chicken skin side down for 5-7 minutes until golden. Turn the chicken around and brown on the other side for 2 minutes then remove and set aside on a plate.
Add the finely chopped carrot, celery, onion and red bell pepper and saute until soft but not browned around 5 minutes.
Once soft, add the garlic and bay and saute for another 2 minutes.
Add the tomatoes and stock, fish sauce and soy sauce and stir everything together. Taste to see if you need to add more salt and pepper. Finally, add the chicken back to the skillet and place in the oven. Bake for 45 min.
Take out and add olives and green peas and roasted veggies. If you want to reduce the sauce, take out chicken and put back on the stove.
Place your potatoes and carrots in a large bowl and toss with vegetable and salt and pepper and place on a baking sheet tray and place in the oven to roast. (20 min)
Toss your red bell pepper in vegetable oil and place on another baking sheet try and place in oven to roast (10 min)