June 18, 2015 by dgarnett2013
Hot Italian chicken with peppers and chilli: A Bird in the Hand by Diana Henry
Serves 4 – 6
- 2 tab olive oil
- salt and pepper
- 1 chicken, skin on, jointed into 8
- 5 red (or red and yellow) peppers
- 4 garlic cloves, finely sliced
- 3 tsp chilli flakes
- 35ml red wine vinegar
- 2 tab balsamic vinegar
- 6 sprigs of oregano
Preheat the oven to 190℃.
Heat the oil in an ovenproof sauté pan or shallow casserole. Season the chicken and brown it in the oil on both sides. It should be lovely and golden. Remove and set aside once it’s well coloured. Tip all but 2 tabs of fat out of the pan, but don’t clean it.
Halves, core and deseed the peppers and cut the flesh into strips about 1cm wide. Heat the fat in the pan and fry the peppers until they are slightly singed and beginning to soften. Season and add the garlic and chilli and cook for another two minutes.
Deglaze the pan with the vinegars and stir everything around. Add the leaves of two of the sprigs of oregano, then return the chicken (with any juices that have run out) to the pan on top of the peppers (the peppers should be mostly covered by the chicken and the chicken should be lying in a single layer, skin side up). Scatter on the rest of the oregano.
Put into the hot oven and cook, uncovered, for 40 minutes. The chicken should be cooked: check by piercing the flesh of one of the legs, with the tip of a sharp knife, at the thickest part near the bone. The juices should run clear with no trace of pink. If you find that the chicken is getting too dark on top during cooking, then cover with foil.
Serve immediately with potatoes you’ve fried or roasted in olive oil and a green salad.
Hot Italian chicken on a hot English day.