Serves
4
INGREDIENTS
- 2pc whole chicken portioned into breasts, thighs, wings, legs, pat dry
- 4pc stemmed, quartered and large dice roma tomatoes
- 1pc trimmed, peeled and thinly sliced yellow onions
- 1pc trimmed, cored and thinly sliced into rings green bell pepper
- 1pc trimmed, cored and thinly sliced into rings red bell pepper
- 250g white or cremini mushrooms
- 4pc trimmed, sliced in half, crushed and finely chopped garlic cloves
- 2 tbsp tomato paste
- 250ml Chardonnay or Sauvignon Blanc Wine
- 250ml chicken stock
- 1pc rinsed and leaves stripped and finely chopped fresh rosemary
- 2pc rinsed and leaves stripped and finely chopped fresh oregano
- 2pc fresh bay leaves
- 1tbsp unsalted butter
- flaked sea salt
- fresh ground black pepper
METHOD
- Preheat cast iron casserole pan or slow cooker, dredge chicken in flour, season with salt and pepper.
- Heat butter and olive oil, sauté chicken in batches, start skin-side down, sauté until golden brown, turn and repeat.
- Remove chicken and set aside, reserve any juices, spoon off excess fat.
- Add onion, peppers, mushrooms, garlic, season with salt and pepper, sauté until browned.
- Move vegetables aside, add tomato paste to the bottom of the pan, sauté until slightly browned.
- Deglaze the pan with white wine, add tomatoes, chicken stock, rosemary, oregano and reserved chicken.
- Simmer uncovered for 30-45 minutes or until tender and sauce is reduced to velvety consistency
