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A lighter take on the Italian-American classic: juicy chicken, colourful peppers, garlic, lemon and a splash of wine in a seriously tasty sauce.
1.
Preheat the oven to 200°C / 180°C fan
2.
Cut the chicken thighs into large bite-sized pieces. Season with pepper.
3.
Heat the olive oil in a large ovenproof frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until lightly browned. Remove to a plate.
4.
Add the peppers and courgettes to the same pan. Cook for 5 minutes until they begin to soften.
5.
Add the garlic and flour. Stir for 1 minute.
6.
Pour in the white wine (if using) and simmer for 2 minutes)
7.
Slowly add the chicken stock, stirring until the flour has dissolved.
8.
Add the chickpeas and return the chicken to the pan. Bring to a gentle simmer.
9.
Transfer to the preheated oven and cook for 20–25 minutes, until the chicken is cooked through and juices run clear.
10.
Remove from the oven and stir in the lemon juice and parsley.
11.
12.
Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly until piping hot. For freezing, cool completely, portion into airtight containers and freeze for up to 3 months; thaw overnight in the fridge and reheat thoroughly.
Tip
Combine it with complex carbohydrates and a side of vegetables or salad to balance the meal. Low-Fat Option: Use chicken breast instead of the chicken thighs.
Cost-saving tips
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