Hello friends, another wonderful Family Dinner meal that is sure to impress! Packed with tons of flavor and of course Onyo! Be sure to check out our other under the Essentials playlist where you will find Clarified Butter and Chicken Stock. Let me know in the comments how you did in the comments below!
1 ½cupGreen, Red and Yellow mixed peppers sliced or diced
1 ½poundCherry Tomatoes (if available)
4 to 6fresh whole Garlic Cloves
1tablespoonfresh Sage – chopped
1tablespoonfresh Oregano – chopped
2cupsdry Red Wine, we are using a Chianti Classico
1 ½cupsChicken Stock
12ouncesapprox. Tomato Purée
1can 35 ounces Peeled Tomatoes - chopped
1 ½cupmixed PITTED Greek, French or Italian Olives
1tablespoonLemon Zest - grated
2tablespoonssmall Non-Pareille Capers - drained
2tablespoonsfresh Parsley - chopped
Salt and Pepper to taste
Prevent your screen from going dark
Recipe Instructions
Combine flour, salt and pepper on a large plate. Dredge chicken pieces in the flour. In a large fry pan, heat 2 tablespoons olive oil. Brown chicken pieces until golden brown on all sides. Remove and set aside.
In a large pot (Chef is using a 7 quart STAUB in the video), add bacon and sauté for 5 minutes, add the onions and sauté until golden brown. Add peppers and sweat for several minutes, add cherry tomatoes, can tomatoes, garlic, and when fragrant, sage and oregano and red wine. Let the wine come to boil and reduce for about 4/5 minutes. Add tomato purée and chicken stock, bring to a simmer and add the chicken pieces.
Cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
Adjust seasoning with salt and pepper to taste. Add the olives and the capers and grate the lemon zest, and finely chopped fresh parsley, cover and let rest for 10 minutes to infuse all flavors.