Recipes
Date posted: 29/08/2019
Ingredients
| Olive oil | 4 tbsps |
| Farmstead chicken thighs | 8 |
| Shallots, peeled and finely chopped | 2 |
| Peppers (red and yellow) deseeded and roughly chopped | 6 |
| Cirio Plum Tomatoes | 400g |
| Chicken stock | 200ml |
| Large chilli, finely chopped | 1 |
| Fresh oregano, roughly chopped | 2 tbsps |
| Marjoram, roughly chopped (optional) | 2 tbsps |
| Flat leaf parsley, roughly chopped | 2 tbsps |
Method
The page that you are currently reading is an ad feature
This spicy chicken recipe with sweet peppers, ripe tomatoes and fresh aromatic herbs is a delicious take on a hearty Calabrian classic. Serve with a green salad and rosemary potatoes.- Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the chicken thighs and cook skin side down for 5 minutes until golden brown. Turn the chicken over and cook for a further 5 minutes.
- Remove from the pan and set aside. Add the remaining olive oil, together with the shallots and cook over a low heat for 2-3 minutes.
- Stir in the peppers and cook for 5 minutes until the peppers begin to soften. Add the chilli, plum tomatoes, browned chicken, chicken stock and herbs. Season with salt and black pepper and bring to a simmer.
- Cover and cook for 20 minutes or until the chicken is cooked through and serve.