As hospitality has been hit again by another lockdown - here is a recipe you could try at home this January
Spend a night in Provence with this French classic, rich with wine and the Mediterranean flavours of olives, tomatoes and roasted capsicum.
INGREDIENTS
1 red capsicum, quartered, deseeded,
1 yellow capsicum, quartered, deseeded
1 tablespoon olive oil
1.5kg chicken thigh pieces, excess fat trimmed
2 brown onions, halved, cut into wedges
2 garlic cloves, thinly sliced
125ml (1/2 cup) white wine
1 x 660ml btl passata (tomato pasta sauce)
250ml (1 cup) Massel chicken style liquid stock
8 sprigs fresh thyme
80g (1/2 cup) pitted black olives
Mixed salad leaves, to serve
METHOD
Step 1
Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
Step 2
Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.
Step 3
Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, passata, stock and thyme. Season with salt and pepper.
Step 4
Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves.
Freezing tip: Cool at the end of step 4. Label, date and freeze for up to 3 months. Thaw in fridge. Serving tip: For extra sides, serve mashed potato and crusty bread for mopping up the juices.
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