6 chicken thighs,
120g (½ cup) flour
salt & freshly ground black pepper
45ml (3 tbsp) oil
1 onion, halved and sliced
5ml (1 tsp) crushed garlic
1 red pepper, thinly sliced
1 green pepper, thinly sliced
250g (8.9 oz.) button mushrooms, sliced
3ml (½ tsp) chilli flakes
250ml (1 cup) chicken stock
1 jar (410g/14.5 oz.) Peppadew® Green Pepper & Garlic Pasta Sauce
Coat chicken with flour seasoned with salt and pepper.
Heat oil in a saucepan and fry chicken until brown on both sides.
Remove and arrange skin side up in a shallow ovenproof casserole dish.
Add onion, garlic and peppers, to saucepan, fry for about 1 minute.
Stir in mushrooms and cook for another 2 minutes.
Season with salt, pepper and chilli flakes to taste. Add stock.
Pour in Peppadew® Green Pepper & Garlic Pasta Sauce and stir to incorporate.
Return chicken, skin side up, to the skillet and cover. Bake for 45 minutes.
Uncover and cook for another 15 minutes.
Serve with steamed dumpling.