Saturday, January 14, 2012

Italian-style chicken with capers, anchovy and tomatoes


After lousy November and December (read: dark, wet, cold, windy) we are now in the middle of beautiful January (read: bright, snow, cold). Proper winter weather, which I enjoy, even though it's much harder to push a pram on a snow-covered street, and it's occasionally slippery and icy - sometimes I think that holding on to a pram is the only thing that keeps me upright and in balance :) Ah, the joys of snow-filled cold Nordic winters :)

You need proper hot food to keep your body and soul warm on days like these - and this chicken stew is just the thing. Rosemary and tomatoes, capers and anchovies give this dish plenty of character and a strong Mediterranean feel, almost taking you back to those sun-drenched summer days and warm sea breeze.

I used a whole chicken, cut up to feed six, but you can easily use just drumsticks or bone-in thighs or just breasts, if you're ready to give up some of the chicken flavour.

The recipe is adapted from a recent issue of a Danish food magazine, Mad (that's 'food' in Danish, not a state of mind ;)) They suggested serving this with quinoa. Though I loved quinoa, it seemed too mushy to accompany this dish, so I opted for good Italian bulgur wheat instead.

Italian-style chicken with capers, anchovy and tomatoes
(Mõnus tomatine kanahautis kapparite ja rosmariiniga)
Serves six
Takes about an hour

1 whole broiler chicken, cut up into 8 or 10
some olive oil
4 good anchovy fillets, chopped
6 garlic cloves, sliced thinly
2 onions, peeled, halved and sliced thinly
250 ml (a cup) of dry white wine
300 g cherry tomatoes, halved
400 g can chopped tomatoes
2 Tbsp chopped fresh rosemary
sea salt and freshly ground black pepper
4 Tbsp capers, rinsed and drained

Heat oil on a large heavy sauté pan. Brown chicken pieces on all sides (do that in batches, avoid over-crowding the pan). Put browned chicken pieces on the side.
If the pan looks too dry, add another splash of oil. Add anchovies, sauté for a minute. Add the onions and fry gently for a few minutes. Add garlic, fry for another minute. Do not brown!
Return the chicken pieces on the pan, pour over the wine. Simmer for 5 to 10 minutes, until the wine has reduced by half.
Add the tomatoes (both crushed and halved), season with salt, pepper and rosemary. Simmer gently for 25 minutes or so, until the chicken is cooked through and the sauce has thickened.
Add capers, taste again for seasoning and serve.


Chloe Martin said...

Thanks for the recipe I'll try to cook this one.

Please visit: Just Eat

Andrew said...

wow - the colour of that stew! looks stunning

Pille said...

Chloe - hope you will!

Andrew - I know!!! So, which wine would you recommend with this? ;)