This classic Roman dish makes an ideal light meal. It is equally good cold and could be taken on a picnic - serve with bread to mop up the juices.
4 tbsp olive oil
6 chicken pieces
2 garlic cloves, crushed with 1 tsp salt
1 large red onion, sliced
4 large mixed red, green and yellow (bell) peppers, cored, deseeded and cut into strips
125 g (4 oz) 2/3 cup pitted green olives
1/2 quantity Tomato Sauce (see below)
300 ml (1/2 pint) 1 1/4 cups hot chicken stock
2 sprigs fresh marjoram
salt and pepper
6 chicken pieces
2 garlic cloves, crushed with 1 tsp salt
1 large red onion, sliced
4 large mixed red, green and yellow (bell) peppers, cored, deseeded and cut into strips
125 g (4 oz) 2/3 cup pitted green olives
1/2 quantity Tomato Sauce (see below)
300 ml (1/2 pint) 1 1/4 cups hot chicken stock
2 sprigs fresh marjoram
salt and pepper
method
1. Heat half the oil in a flameproof casserole and brown the chicken pieces on all sides. Remove the chicken pieces and set aside.
2. Add the remaining oil to the casserole and fry the garlic and onion until softened. Stir in the peppers, olives and tomato sauce.
3. Return the chicken to the casserole with the stock and marjoram. Cover the casserole and simmer for about 45 minutes until the chicken is tender. Season to taste with salt and pepper and serve with crusty bread.
1 small onion, chopped
1 garlic clove, chopped
425 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
1. Heat the oil in a pan over a medium heat and fry the onion until translucent. Add the garlic and fry for another minute.
2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.
3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.
2. Add the remaining oil to the casserole and fry the garlic and onion until softened. Stir in the peppers, olives and tomato sauce.
3. Return the chicken to the casserole with the stock and marjoram. Cover the casserole and simmer for about 45 minutes until the chicken is tender. Season to taste with salt and pepper and serve with crusty bread.
Basic Tomato Sauce
2 tbsp olive oil1 small onion, chopped
1 garlic clove, chopped
425 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
1. Heat the oil in a pan over a medium heat and fry the onion until translucent. Add the garlic and fry for another minute.
2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.
3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.
serving amount
serves 4
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