- 1 chicken sectioned into 8 pieces or 8 chicken thighs
- 2 tablespoon olive oil
- 2 onions, thickly chopped
- 1-2 cloves garlic, crushed
- 1 red capsicum, thickly chopped
- 2 slices bacon only, sliced
- 2 anchovy fillets
- 2 sprigs thyme, leaves removed from stalk
- 1 cup white wine
- 1 cup chicken stock or water with stock cubes
- 1 425g can peeled tomatoes
- ½ cup parsley, chopped
- black olives, optional
- Salt and pepper to taste
Cooking Time: approximately 1 to 2 hours. Mix flour with salt and pepper and lightly dust the chicken fillets with flour mixture. Heat a heavy based pan until hot, add chicken and fry in olive oil until golden
brown on the outside. Remove to another bowl and drain any excess fat.
In the same pan, fry onion, garlic, capsicum, bacon, anchovies and thyme. Cook slowly until the onion is soft. Add the chicken to the pan. Add a cup of white wine and simmer for a couple of minutes. Add stock and tomatoes, stir and bring to the boil. Cover and simmer for 1 hour (or put into moderate oven for 1 hour).
Add oregano and black olives, optional, just before serving and mix well. Stir through half the parsley and then garnish with the other half on top.
Serve with Fregola di Sarda or polenta (preferably in bowls) and a green salad. Along with 1 cup of wine, you could add 1½ tablespoon of vinegar.
Chefs Suggestion: We served with a rocket salad, however it is also great with Fregola de Sarda or polenta.
Enjoy with 2010 melba Mimi - Juicy nose with lovely savoury, black cherry notes.