Italian chicken stew
- 6 skin-on, bone-in free-range chicken thighs
- 300 ml red wine
- ½ bunch each thyme, oregano and rosemary
- 8 bay leaves
- 8 garlic cloves, finely sliced
- 2 tbsp flour
- 2 tbsp olive oil
- 1 large onion, finely sliced
- 6 anchovy fillets
- 2 x 400g cans plum tomatoes
- 200. g fresh tomatoes, diced
- 2 tbsp sun-dried tomato paste
- 200 g mixed olives
COVER the chicken in the red wine and herbs, and add 1 sliced garlic clove. Leave to marinate for at least 2 hrs, or overnight if possible.
HEAT the oven to 180C, Gas Mark 4.
DRAIN the chicken from the marinating liquid (reserving it for cooking). Dust the chicken in flour and season well. Add the oil to a large pan and fry the chicken, skin side down, for 5 mins until golden. Remove from the pan.
ADD the onion, anchovies, and remaining garlic, and fry for 2 mins on low heat until golden. Stir through all the tomatoes, the tomato paste, reserved marinade, and olives. Add the chicken skin side up and bake, uncovered, for 1 hr, until the chicken skin is golden and the meat is cooked through.
SERVE with green beans.
ALSO SEE: Spanish chicken & chorizo stew
By Marian Volkwyn for Garden&Home Magazine
Feature image: Unsplash / Kalyani Akella