6 chicken thighs bone-in
Salt and pepper to season
2 tablespoons olive oil 1 medium onion diced
2 tablespoons minced garlic (or 8 cloves)
1 small yellow bell pepper diced
1 small red bell pepper diced 1 large carrot peeled and sliced
10 oz (300g) mushrooms sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish1 teaspoon dried oregano
150 ml red wine
28 oz (820g) crushed tomatoes
2 tablespoons tomato paste
7 oz (200g) Roma tomatoes halved1/2 teaspoon
red pepper flakes
Season chicken with salt and pepper.
Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds).
Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
Add the chicken and sear on both sides until golden
Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below
Cook on the stove top on low heat till the chicken is falling off the bone
As many in the industry will attest to back and knee issues as the time goes by in the industry strain builds up,
For me all this came to a head in late November last year, I felt a twinge and thought no more shake it off work on.
Next day I was fine for about 2 hours then a niggle, began to arise and grew to an unbearable agony I was on my knees washing down (shift nearly done). It’s a me thing I cant lie down I don’t go home early.
Day 3 I was handed some tiger balm to ease the pain for a small amount of time. I managed the weekend through deep heat and tiger balm so easy working, I still refuse to go home or stop it’s me most people no chance not coming in.
I then received a number to go to a person in Castleisland who I now refer to as my pint size punisher.
I explained my story and she said come in and she’d look at it.
Met her on the Tuesday and my 1st session I was in pieces the day after I barely moved Thursday I felt back to “normal” no pain working that weekend.
The next week another session and the week after another session.
Moral of my story ask for help. The stain on muscles builds up over time and it takes time and is extremely sore to put it right. Worth every penny of the recovery not for the pain just not worth it when you feel the knots in your shoulder popping like bubblewrap, sorry but no chance.
I’ve been planning this piece for a bit but never came to the right way to put it.
Her information please contact me directly.
As always @chefpaulc on all social media
Having survived the winter, many plants appear from their winter slumber, light shines for a little bit longer each day the ground encourages growth and light awakens new life in the trees and the hedges of our country side.
The first of which is the gorse, or furze bush with its bright yellow flowers and unmistakably sore thorns. (Use scissors) a bunch of these flowers smells like coconut when inhaled.
Though it has many medicinal purposes it was used alongside the hawthorn as the first wines in this country.
I personally love the smell. Next on my list is the unmistakable aroma from the sweet Briar or flowering currant in mid to late spring.
In the forest the chickweed is still going strong while it’s friends wild garlic, sorrel and chervil come to life. I’ve written enough about these herbs in the past this year the elf cup mushrooms and turkey tails are out in force on dead and dying wood, the more I look the more I see.
Though there isn’t many varieties of mushrooms at this time of year in our little patch of forestry, more appear later.
Looking forward to the year ahead where in my position in the hotel, I’m looking after the herb garden an I’m taking a few of the crew with me on the journey through the year.
Follow the progress @chefpaulc on the usual places