Sicilian Chicken Stew with Aubergines and Peppers
Preparation Time: 20 minutes
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Cooking Time: 95 minutes
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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
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2 whole chickens
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4 red peppers
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4 yellow peppers
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2 Calabrian red onions
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2 carrots
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100g dry prunes
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50g pine nuts
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50g sultanas or raisins
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150g green olives.
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1 lemon
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50g ginger
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400g champignons mushrooms
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1 aubergine
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Rosemary
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Sage
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Thyme
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Salt
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Black pepper
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1 red chilli
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1 garlic head
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800g chicken stock
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Preheat the oven to 200 degrees C
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Place the chicken side up, on a clean board.
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Cut the chicken in pieces using a sharp knife and then place in a hot frying pan.
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Fry the chicken for 5 minutes on each side, with olive oil, extra garlic and aromatic herbs.
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Remove the chicken from the hot frying pan and carefully place it into a roasting dish.
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Add the chopped vegetables and the rest of the ingredients together then add the hot stock.
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Put the chicken in the oven for 90 minutes or until the chicken is completely tender.
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Carefully remove from the roasting dish onto a serving plate with all the vegetables, pouring the sauce over the chicken.
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Serve hot