This was my mother's receipe, she wrote this down for me in her own hand writing. She's dead now but it always brings back good memories. She made it using a poitjie, which is a 3 legged caste iron cauldron. I make it in the over using a 'Dutch Oven' or flat bottomed caste iron dish. Can also be make using any over dish Le Cruesset type. I've uploaded a pic of the caste iron pot and my really old stove that needs replacing, so would love to win the Samsung Chef Collection Gourmet Vapour Oven.
Ingredients
| 8 | Chicken thighs (Main) |
| 1 pinch | Salt |
| 4 g | Ground black pepper |
| 1 Tbsp | Extra virgin olive oil |
| 1 large | Onion, sliced |
| 3 cloves | Garlic, crushed |
| 4 large | Vine-ripened tomatoes, chopped |
| 65 g | Tomato puree, paste |
| 15 ml | Wine vinegar |
| 125 ml | Dry white wine |
| 200 ml | Chicken stock |
| 5 ml | Dry mixed herbs, or 15 ml fresh |
| 2 ml | Sugar |
| 1 whole | Red pepper, sliced |
| 10 whole | Anchovy fillets, chopped (optional) |
| 16 whole | Black olives |
| 1 large handful | Fresh parsley, chopped |
| 1 bowl | Standard flour, to dredge coat chicken |
AdvertisementAdvertise with NZME.
Directions
- Remove skin from chicken, season and dredge with flour.
- Heat oil in pot and brown and brown a few pieces at a time. Set aside.
- Saute onion and garlic and stir in tomatoes (can use 400 grams tinned tomatoes instead of the fresh ones), tomato paste, vinegar, wine, stock, herbs and sugar.
- Put chicken into sauce, cover pot with lid and cook gently for about 45minues until cooked. Can be left to cook without stiring.
- 10 minutes before the end, add sliced peppers, anchovies and olives. The anchovies flavour the dish without overpowering it.
- Garnish with fresh parsley and serve with rice and if you like a green salad.
