- 1 whole chicken cut in pieces
- 1 red bell pepper
- 8-10 medium size button mushrooms (add more if small)
- 1 onion
- 4 cloves of garlic
- 20 black olives (pitted)
- 2 tablespoons of capers
- 6 anchovies
- 4 sprigs of thyme
- 1 teaspoon of chopped rosemary (or dried)
- 1 handful of fresh parsley
- 3 tablespoons plain flour
- 3 tablespoons olive oil
- 1 cup of dry white wine
- 1½ cups of tomato purée
- ½ chopped chili (depending on taste)
Coat chicken pieces in plain flour. Heat the olive oil in an oven-proof pot. Add your chicken pieces and brown evenly on both sides. Do half the chicken at a time. Add the thyme leaves. Take out once brown (chicken doesn’t need to be cooked).
Chop the onion finely and add to the same pot on very low heat. Crush and add your garlic. Mix well with wooden spoon, scrape off the brown bits from the bottom. Add the rosemary, finely chopped. Add the anchovies. Chop the chili very fine and add to pot.
Slice the mushrooms into six wedges and add to pot and brown (add a little more olive oil). Slice your bell pepper lengthwise and fairly thin, add to pot. Add the olives. Add the capers. Add the white wine. Add the tomato puree and bring to a simmer. Add your chicken pieces. Place in oven and bake at 350ºF for 40 minutes.
Rest 15 minutes and serve. Serve with freshly chopped parsley.BLOG COMMENTS POWERED BY DISQUS