Paprika Chicken with Mediterranean Veg

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 litre chicken stock
• 1 aubergine
• 1 courgette
• 3-4 chicken fillets
• 500 g baby potatoes (quartered)
• 1 jar roasted red peppers (drained and sliced)
• 1 x 400g tin cannellini beans (drained and rinsed)
• 2 tbsp smoked paprika
• 1 tsp dried dill
• Pinch of cayenne pepper (optional)

Method

1. Quarter the baby potatoes. Dice the aubergine and courgette.
2. Preheat the oven to 200°C. Spread the diced courgette and aubergine on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, until lightly golden and softened. Set aside.
3. Meanwhile, Pour the Ballymaloe 100 Recipe Sauce into a large saucepan and pour in the chicken stock. Add a splash of water to the empty jar and swish it around, then add that to the pan too.
4. Add the chicken fillets and quartered baby potatoes to the saucepan. Stir in the smoked paprika, dried dill and cayenne (if using).
5. Add the roasted red peppers as well as the courgette and aubergine. Stir to combine. Make sure the chicken and potatoes are mostly submerged in the liquid.
6. Bring to the boil, then reduce to a steady simmer. Cook uncovered for 45–60 minutes, stirring occasionally, until the chicken is cooked through, the potatoes are tender and the sauce has thickened slightly.
7. Stir in the cannellini beans for the last 5 minutes, until warmed through.
8. Shred the chicken in the pan with two forks. Season to taste before serving.

Serve in shallow bowls, with crumbled feta on top (if using).