← Nouns Cooking · Italian

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks (about 8 pieces)
• salt and black pepper
• 2 tbsp Olive oil
• 1 Onion, sliced
• 2 red peppers, sliced
• 200 g Mushrooms, sliced (optional)
• 3 cloves Garlic, sliced
• 3 anchovy fillets (optional)
• 2 sprigs Rosemary
• 2 Bay leaves
• 1 tbsp Tomato purée (paste)
• 150 ml dry red wine
• 1 can tin of chopped tomatoes (400 g)
• 250 ml chicken stock
• 80 g black or green olives, pitted
• 1 handful Parsley, chopped

Method

1. Pat the chicken dry and season it well. Heat the oil in a large, deep pan or casserole over medium-high heat and brown the chicken skin-side down for 5–6 min, until deep golden, then turn and colour the other side. Lift it onto a plate.
2. Pour off all but 2 tbsp of the fat. Fry the onion, peppers and mushrooms (if using) over medium heat for 8 min until soft and lightly browned.
3. Add the garlic, anchovies, rosemary and bay and stir for 1 minute, mashing the anchovies so they melt away. Stir in the tomato paste, then pour in the wine and let it bubble for 2 min, scraping up the sticky bits.
4. Add the tomatoes, stock and olives and bring to a simmer. Nestle the chicken back in, skin-side up and not quite submerged.
5. Cover and simmer gently for 30 min, then uncover and cook for 15 min more so the sauce thickens. The chicken is done when it pulls easily from the bone and reaches 75°C (165°F) inside.
6. Fish out the herb stalks and bay, taste for salt, and scatter with parsley. Serve with soft polenta, mash or crusty bread.

Tips

• The anchovies dissolve and just add savoury depth; leave them out and add a few capers instead if you prefer.
• Like most stews, it tastes even better the next day.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Jamie Oliver