Store cupboards often end up with bottles or jars of sauces, chutneys and marinades which have a couple of tablespoonfuls left in the bottom from all their other useful dishes! I don’t like throwing these away in case I want to repeat the original recipe.
The result is a tasty, sticky sauce which goes well with versatile chicken or you can use tofu or a selection of leftover vegetables to make a Vegetarian or Vegan dish.
Saucy Chicken Thighs
Ingredients
- Chicken thighs skinned and boned
- sunflower oil, for frying
Sauce suggestions
- Tomato ketchup
- Brown sauce
- Mustard
- Teriyaki sauce
- Tomato and red pepper sauce
- Small chunk chutney
- Worcestershire sauce
- or whatever you can find at the back of that shelf!
Optional Extras
- Onion, peeled and sliced into 8
- Red or green pepper, seeded and sliced into large chunks
- Sweet potato, peeled and cut into small chunks
Instructions
- Heat some oil in a large pan and add the chicken thighs.
- Fry until just beginning to brown. Remove from the pan.
- Using the remaining oil and juices, add any of your optional extras and fry until just cooked through.
- Add the chicken back to the pan and then on a low heat add your selection of sauces. Rinse the bottles with a little water to thin the sauce downs it will thicken with cooking.
- Taste after each addition to see if you want something sweeter, hotter or sharper.
- Cover and cook through for another 15-20 minutes until the chicken is cooked through.
Notes
Serving suggestions
- Rice or orzo
- sweet potato wedges
- Green salad
