Ingredient:
8 small chicken portions (4 legs and 4 breasts or 8 thighs)
Plain flour, for dusting
Salt and black pepper
3-4 tbsp olive oil
90 g (3 oz) streaky bacon rashers or pancetta, cut into strips
1 large onion, chopped
1 small green pepper, halved, deseeded, and diced
2 garlic cloves, crushed
250 g (8 oz) mushrooms, quartered
125 ml (4 fl oz) red or white wine
1×400 g can chopped tomatoes
75 ml (2 ½ fl oz) tomato puree
2 tsp chopped parsley
Grated zest of 1 lemon
2 tbsp capers, chopped
Fresh sage leaves, to garnish
Method:
Lightly dust the chicken pieces with flour seasoned with salt and pepper, and shake off any excess.
Heat half of the oil in a large frying pan, add the chicken and bacon or pancetta, and cook for 10-12 minutes until browned all over. Transfer to a casserole with a slotted spoon, then pour off the fat from the frying pan.
Heat the remaining oil in the frying pan, add the onion, green pepper, and half of the garlic, and cook gently, stirring, for 5 minutes until soft but not coloured. Transfer to the casserole with a slotted spoon. Add the mushrooms, and cook for 2 minutes. Add to the casserole.
Pour the wine into the frying pan, and boil until reduced to about 4 tbsp. add to the casserole with the tomatoes, tomato puree, and sage. Cover and cook in a preheated oven at 180℃ (160℃ fan, Gas 4) for 45 minutes or until the chicken is tender when pierced with a fork.
Combine the remaining garlic with the chopped parsley, lemon zest, and capers. Stir into the casserole, and taste for seasoning. Serve hot, with mashed potatoes and garnished with sage leaves.
8 small chicken portions (4 legs and 4 breasts or 8 thighs)
Plain flour, for dusting
Salt and black pepper
3-4 tbsp olive oil
90 g (3 oz) streaky bacon rashers or pancetta, cut into strips
1 large onion, chopped
1 small green pepper, halved, deseeded, and diced
2 garlic cloves, crushed
250 g (8 oz) mushrooms, quartered
125 ml (4 fl oz) red or white wine
1×400 g can chopped tomatoes
75 ml (2 ½ fl oz) tomato puree
2 tsp chopped parsley
Grated zest of 1 lemon
2 tbsp capers, chopped
Fresh sage leaves, to garnish
Method:
Lightly dust the chicken pieces with flour seasoned with salt and pepper, and shake off any excess.
Heat half of the oil in a large frying pan, add the chicken and bacon or pancetta, and cook for 10-12 minutes until browned all over. Transfer to a casserole with a slotted spoon, then pour off the fat from the frying pan.
Heat the remaining oil in the frying pan, add the onion, green pepper, and half of the garlic, and cook gently, stirring, for 5 minutes until soft but not coloured. Transfer to the casserole with a slotted spoon. Add the mushrooms, and cook for 2 minutes. Add to the casserole.
Pour the wine into the frying pan, and boil until reduced to about 4 tbsp. add to the casserole with the tomatoes, tomato puree, and sage. Cover and cook in a preheated oven at 180℃ (160℃ fan, Gas 4) for 45 minutes or until the chicken is tender when pierced with a fork.
Combine the remaining garlic with the chopped parsley, lemon zest, and capers. Stir into the casserole, and taste for seasoning. Serve hot, with mashed potatoes and garnished with sage leaves.
