A small chicken is perfect for this recipe. It is such a simple dish that I am almost embarrassed to include it. And yet every time I cook it I am amazed by the result.
Time: 50 minutes
1 x 1.3kg free-range chicken, cut into small pieces
extra-virgin olive oil
6 garlic cloves, peeled and left whole
50ml white wine
a small sprig rosemary
salt and pepper
a few small anchovies
1 tablespoon capers
2 tomatoes, skinned and diced
Prepare the chicken pieces and pat dry. Heat the oil in a non-stick casserole pan, add the whole garlic cloves and the chicken and brown evenly on a high heat. Add the wine and rosemary, and season with salt and pepper. If you are using the anchovies and capers, add them at this point.
Cover the pan, leaving the lid slightly askew. Simmer gently for around 35 minutes, adding a little stock or water if necessary. Towards the end of the cooking time, add the tomatoes if you desire a more juicy sauce. Serve the chicken with a simple green salad.
Recipe taken from Modern Italian Food, by Stefano de Pieri
Stefano de Pieri learnt to cook as a child in Veneto in the north of Italy, at his mother’s elbow in the family farmhouse. This early grounding has instilled in him a love for delectable and robust dishes based on the bounty of the season, a practice he still follows today when cooking in his adopted homeland of Australia. The recipes will cover all meal types and favour the domestic cook. With his lively prose and accessible recipes, Modern Italian Food is a valuable addition to the kitchen bench and reference shelf.
You can purchase Modern Italian Food at cooked.com.
Published by Hardie Grant
Chicken, Silverbeet and Lentils