Chicken + Leeks + Cider is a perfect combination, add a little red pepper and some good home-made chicken stock and you have a simple but great supper.
Chicken pieces, thighs, drumsticks and wings (seasoned with a little salt, black pepper, dried herbs and a pinch paprika)
One large leek, sliced into thick pieces
1/2 red pepper, sliced
One garlic clove, smashed and roughly chopped
One heaped tablespoon tomato purée
One or two bay leaves
In a frying pan warm olive oil over medium heat and brown the chicken.
Add the leeks and peppers and cook until they are starting to take on some colour.
Add the garlic and bay leaves followed by the tomato purée. Cook for one minute.
Add cider to partially cover things then turn up the heat to bring to a boil. Turn down to a simmer, cover and cook for 30 minutes adding a ladle of chicken stock if things are drying out.
Serve with mashed potatoes although fresh crusty bread works for me.