The Australian Women’s Weekly Food




4 chicken marylands (1.4kg)
2 teaspoons vegetable oil
1 medium onion (150g), sliced thinly
2 cloves garlic, sliced thinly
1 tablespoon sweet paprika
1 tablespoon smoked paprika
2 tablespoons plain flour
2 cups (500ml) chicken stock
400g can cherry tomatoes
375g fresh egg pasta

1 Cut end off chicken legs with a sharp cleaver (or ask your butcher to do this). Score the skin side of the chicken pieces three times on the diagonal.

2 Heat oil in a large flameproof casserole dish over medium-high heat. Cook chicken, skin-side down, for 5 minutes or until golden brown. Turn chicken; cook for a further 5 minutes. Transfer to a plate.

Discard all but 1 tablespoon of fat from pan; reduce heat to medium. Add onion; cook, stirring, for 2 minutes.

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