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Chicken Creole

ingredients

8 chicken portions
100 g (4 oz) peeled prawns
30 ml (2 tbsp) olive oil
2.5 g (1/2 tsp) dried tarragon
2 cloves of garlic, crushed
a few drops hot pepper sauce or cayenne
1 large onion, thinly sliced
1 red pepper, cored and thinly sliced
Concentrated Tomato Sauce

method

1. Score the chicken pieces and put them in a dish, with the prawns at one end. Pour over them a mixture of the oil, tarragon, garlic and hot pepper sauce or cayenne.

2. Leave to marinate for at least an hour before cooking.

3. Drain the marinade into a frying pan. Remove the prawns and reserve until needed.

4. Fry the chicken in the heated marinade for 7 to 10 minutes, turning occasionally, until well-browned. Arrange in a roasting pan.

5. Fry the onion and sweet pepper in the oil left in the pan until the onion begins to brown, then arrange over the chicken.

6. Pour the Tomato Sauce over the vegetables and chicken, cover the pan with foil, and cook at 180°C ( 350°F) Gas 4 for 30 minutes.

7. Remove the foil, turn up the heat to 220°C (425°) Gas 7 and bake for another 20 minutes, adding the prawns 5 minutes before serving, to heat them through.

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