Shredded Spicy Chicken

6 Legs of Chicken (with skin & bones)
3 Bell Peppers
1 ½ Large Onions
5 Red Chillies
Cajun Seasoning
Thyme
Lea & Perrins
Soy Sauce
Tabasco Sauce (chipotle)
1 chicken stock cube
6 Roast Tomatoes (from a jar)
¾ bottle cheap white wine
Olive Oil

Cover the base of a casserole dish with olive oil. Place the chicken in. Chop up the onions, peppers and chillies and place over the chicken. Put the Tomatoes in.
Cover liberally with Cajun seasoning & thyme. Splash in Lea & Perrins and Soy sauce (be generous). Tabasco to taste, but be generous again. Crumble the stock cube over the lot. Cover with more olive oil (I used the oil from the jar of tomatoes here).
Add the wine until it just covers everything. Stir the veg into the gaps between the chicken.
Leave overnight in the fridge.

Cook on low heat (150 C) for 4-5 hours. Add water (or more wine) if it looks as though it is drying out.

Take the chicken out of the casserole, remove the skin and bones. Tear the chicken into small pieces with a fork. Put everything into a large frying pan and cook on the hob for another 10-15 mins. Make sure there is enough oil in the pan.


Serves 6