Chicken Entertaining

Chicken cacciatore with peperonata

Name: Chicken cacciatore with peperonata recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 1.6kg chicken, back bone removed, jointed into equal-sized pieces (ask your butcher to do this for you; 1 onion, finely chopped; 1/2 fennel bulb, finely chopped; 2 garlic cloves, sliced; Pinch of dried chilli flakes (optional); 1 tbs tomato paste; 1/3 cup (80ml) white wine; 2 x 400g cans cherry tomatoes; 1/2 cup (60g) green olives, pitted, chopped; 1 tbs caster sugar; 2 tbs red wine vinegar; 1/4 cup loosely packed marjoram leaves, to serve; 1 each large red and yellow capsicum; 1/2 cup (125ml) extra virgin olive oil

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by Tom Walton

Mar 10, 2020

This is a perfect, hearty winter dinner.

1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
1.6kg chicken, back bone removed, jointed into equal-sized pieces (ask your butcher to do this for you
1 onion, finely chopped
1/2 fennel bulb, finely chopped
2 garlic cloves, sliced
Pinch of dried chilli flakes (optional)
1 tbs tomato paste
1/3 cup (80ml) white wine
2 x 400g cans cherry tomatoes
1/2 cup (60g) green olives, pitted, chopped
1 tbs caster sugar
2 tbs red wine vinegar
1/4 cup loosely packed marjoram leaves, to serve

Peperonata

1 each large red and yellow capsicum
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 220°C. For the peperonata, toss capsicums in 1 tbs olive oil and place in a medium roasting pan. Season. Roast, turning occasionally, for 20-25 minutes until skin blisters. Transfer to a heatproof bowl, cover with plastic wrap and stand for 15-20 minutes to steam and loosen the skin. When cool enough to handle, remove and discard skin and seeds, then chop capsicum into rough wedges. Place in a bowl with remaining 100ml oil. Season and set aside at room temperature until ready to use.
2.

Place a large frypan with 2 tbs olive oil over high heat. Add chicken and cook, turning occasionally, for 5-6 minutes until browned all over. Season and set aside.
3.

Place remaining 85ml olive oil in a large high-sided heavy-based frypan with lid over medium heat. Add onion, fennel, garlic and chilli (if using). Cook, stirring frequently, for 6-8 minutes, until soft but with no colour. Add the tomato paste and cook for a further 1 minute. Increase heat to high, add white wine and cook for 2-3 minutes until reduced by half.
4.

Stir in cherry tomatoes and their juices along with the chicken, skin-side up. Simmer for 15 minutes, covered, then remove lid and simmer for a further 5 minutes or until chicken is cooked.
5.

Use a little water to thin out sauce if it has reduced too much. Stir through peperonata and olives. Dissolve sugar in vinegar and use it to adjust the sauce, and season if needed. Serve scattered with marjoram and a good drizzle of extra olive oil.