This was my mother's receipe, she wrote this down for me in her own hand writing. She's dead now but it always brings back good memories. She made it using a poitjie, which is a 3 legged caste iron cauldron. I make it in the over using a 'Dutch Oven' or flat bottomed caste iron dish. Can also be make using any over dish Le Cruesset type. I've uploaded a pic of the caste iron pot and my really old stove that needs replacing, so would love to win the Samsung Chef Collection Gourmet Vapour Oven.
|4 g||Ground black pepper,|
|1 Tbsp||Extra virgin olive oil,|
|1 large||Onion, sliced|
|3 cloves||Garlic, crushed|
|4 large||Vine-ripened tomatoes, chopped|
|65 g||Tomato puree, paste|
|15 ml||Wine vinegar,|
|125 ml||Dry white wine,|
|200 ml||Chicken stock,|
|5 ml||Dry mixed herbs, or 15 ml fresh|
|1 whole||Red pepper, sliced|
|10 whole||Anchovy fillets, chopped (optional)|
|16 whole||Black olives,|
|1 large handful||Fresh parsley, chopped|
|1 bowl||Standard flour, to dredge coat chicken|
- Remove skin from chicken, season and dredge with flour.
- Heat oil in pot and brown and brown a few pieces at a time. Set aside.
- Saute onion and garlic and stir in tomatoes (can use 400 grams tinned tomatoes instead of the fresh ones), tomato paste, vinegar, wine, stock, herbs and sugar.
- Put chicken into sauce, cover pot with lid and cook gently for about 45minues until cooked. Can be left to cook without stiring.
- 10 minutes before the end, add sliced peppers, anchovies and olives. The anchovies flavour the dish without overpowering it.
- Garnish with fresh parsley and serve with rice and if you like a green salad.