Sunday dinner: Chicken, radishes, courgettes, carrots, celery, rice
Chicken and summer vegetable stew.
Sauté finely-chopped onion, celery, and carrot in olive oil until soft. Push to the edge of the pan, add a little more oil to the revealed space, then add chicken meat (I used thighs, deboned, skinned, and cut into bite-sized chunks) and let it brown.
Add a splash of white wine, some finely-chopped capers, a splash of liquid from the caper jar, a good squeeze of tomato purée, and some vegetable stock (I used diluted Touch of Taste brand veg stock concentrate). Mix well, then add cubed radishes and courgettes.
Bring to a simmer, then cook for about 20 minutes until the chicken is cooked and the liquid is mostly gone.
Served with jasmine rice done in the rice cooker.