Fiesta Friday *2
Delicious, quick and healthy. I’m presuming that this is the dish Italian ladies had waiting for their hard-working husbands when they came home from a day working in the forest… made with equal love, it’s my healthy contribution to Fiesta Friday this week!
Easy Peasy Supper recipes are perfect for mid-week dinners, or entertaining at the weekend, when you’ve got something more entertaining than cooking to do all day!
I based the recipe for this dish on Jamie Oliver’s, from Jamie’s Italy.
I omitted anchovies, and cut right down on wine, adding stock and extra tomato juice instead, in line with the tastes of the friend I made it for. Really delicious – I love recipes that easily adapt to suit availability or taste.
Serves around 6 people
2 Kg chicken, jointed, or 2 Kg of chicken pieces
freshly ground black pepper
8 bay leaves, slightly crushed
2 sprigs fresh rosemary
3 cloves garlic, peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour, for dusting
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives, stoned
2 x 400 g tinned plum tomatoes
Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl with the bay leaves, rosemary sprigs, crushed clove of garlic and wine. Marinate overnight in the fridge, or for at least an hour.
Preheat the oven to 180ºC/350ºF/gas 4.
Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
Fry off the sliced garlic gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade.
Return to the boil, cover with a lid or foil and bake in the preheated oven for around 1½ hours.
Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary.
Remove the bay leaves and rosemary sprigs, and serve with a salad.
– It’s a shame the pictures have all come out so horribly ‘RED’!! Maybe because I took them when the chicken was still hot?
I’d appreciate any advice on the photography front if anyone can help – Thanks ex.
Meantime, I’m off to see other inspiring dishes – with far better photos, no doubt – over at Fiesta Friday – click the link in the right side bar to join in with Angie, the Novice Gardener and her crew 🙂