Hot Italian chicken with peppers and chilli
Couldn’t be simpler… and yet this dish packs apunch. Try to resist adding onions, tomatoes or any other ingredients orflavourings: this is good because it’s simple. It is based on a Calabrianrecipe.
Ingrediënten
- 2 tbsp olive oil
- salt and pepper
- 1 chicken skin-on, jointed into 8
- 5 red or red and yellow peppers
- 4 garlic cloves finely sliced
- 3 tsp chilli flakes
- 35 ml 1fl oz red wine vinegar
- 2 tbsp balsamic vinegar
- 6 sprigs of oregano
Instructies
- Preheat the oven to 190°C/375°F/gas mark 5.
- Heat the oil in an ovenproof sauté pan or shallow casserole.
- Season the chicken and brown it in the oil on both sides.
- It should be lovely and golden.
- Remove and set aside once it’s well coloured.
- Tip all but 2 tbsp of fat out of the pan, but don’t clean it.
- Halve, core and deseed the peppers and cut the flesh into strips about 1cm (½in) wide.
- Heat the fat in the pan and fry the peppers until they are slightly singed and beginning to soften.
- Season and add the garlic and chilli and cook for another two minutes.
- Deglaze the pan with the vinegars and stir everything around.
- Add the leaves of two of the sprigs of oregano, then return the chicken (with any juices that have run out) to the pan on top of the peppers (the peppers should be mostly covered by the chicken and the chicken should be lying in a single layer, skin side up).
- Scatter on the rest of the oregano.
- Put into the hot oven and cook, uncovered, for 40 minutes.
- The chicken should be cooked: check by piercing the flesh of one of the legs, with the tip of a sharp knife, at the thickest part near the bone.
- The juices should run clear with no trace of pink.
- If you find that the chicken is getting too dark on top during cooking, then cover with foil.
Notes / Tips / Wine Advice:
Serve immediately with potatoes you’ve fried or roasted in olive oil and a green salad.
