Sicilian Chicken Stew with Aubergines and Peppers 

Preparation Time: 20 minutes

Cooking Time: 95 minutes

Serves: 8

A simple, easy to prepare dish. A delicious combination of fresh vegetables with all the nutritional benefits of the anchovies and bottarga flakes.

INGREDIENTS

METHOD

  • 2 whole chickens 

  • 4 red peppers 

  • 4 yellow peppers

  • 2 Calabrian red onions 

  • 2 carrots 

  • 100g dry prunes 

  • 50g pine nuts 

  • 50g sultanas or raisins 

  • 150g green olives. 

  • 1 lemon 

  • 50g ginger 

  • 400g champignons mushrooms 

  • 1 aubergine 

  • Rosemary 

  • Sage 

  • Thyme 

  • Salt 

  • Black pepper 

  • 1 red chilli 

  • 1 garlic head 

  • 800g chicken stock 

  1. Preheat the oven to 200 degrees C 

  2. Place the chicken side up, on a clean board. 

  3. Cut the chicken in pieces using a sharp knife and then place in a hot frying pan.

  4. Fry the chicken for 5 minutes on each side, with olive oil, extra garlic and aromatic herbs.

  5. Remove the chicken from the hot frying pan and carefully place it into a roasting dish.

  6. Add the chopped vegetables and the rest of the ingredients together then add the hot stock.

  7. Put the chicken in the oven for 90 minutes or until the chicken is completely tender.

  8. Carefully remove from the roasting dish onto a serving plate with all the vegetables, pouring the sauce over the chicken. 

  9. Serve hot

Join our mailing list for updates, discounts and deals

©2019 by ChefMéd

  • White Facebook Icon
  • White Instagram Icon
  • White YouTube Icon
  • White Pinterest Icon
  • White Twitter Icon