| Cheiee | Date: Monday, 17 March 2014, 16:57 | Message # 1 |
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| Speth | Date: Friday, 21 March 2014, 02:22 | Message # 2 |
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/Whisper
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| looks fantastic, and recipe would be useful with photos :P
but really I'm asking, how to you post images?
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| Cheiee | Date: Sunday, 23 March 2014, 18:02 | Message # 3 |
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| Ingredients:
2kg chicken, jointed and leave the skin on! (can also use chicken legs, breast, thigh already chopped up)
Sea salt and black pepper
8 bay leaves
2 sprigs of fresh rosemary
3 cloves of garlic, peeled (1 crushed, 2 sliced)
1/2 a bottle of Chianti
flour for dusting
extra virgin olive oil
6 anchovy fillets
a handful of green and black olives, stoned
2x 400g tins of tomato's
Season the chicken pieces with salt and pepper and put them into a large bowl.
Add the bay leaves, rosemary sprigs and the crushed clove of garlic. Cover with the wine.
Leave to marinate overnight (or at least an hour).
Preheat oven to 180c/350f/gas 4.
Drain the chicken, reserving the marinade and pat dry with kitchen roll.
Dust the chicken pieces with flour and shake off the excess.
Heat an ovenproof pan.
Add a splash of olive oil.
Fry the chicken pieces until lightly browned all over and put to one side.
Place the pan back on the heat and add the sliced garlic.
Fry gently until golden brown, then add the anchovies, olives, tomato's (chop up a bit if they are the whole ones) and the chicken pieces with the reserved marinade.
Bring to the boil, cover with a lid or two layers of tinfoil and bake in the oven for 1 1/2 hours.
Skim off any oil that's collected on top of the sauce, then stir, taste and season as required.
Remove the bay leaves and rosemary sprigs and serve with salad or cannellini beans (also great with crusty bread or roast potato's)
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| Speth | Date: Monday, 24 March 2014, 00:17 | Message # 4 |
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/Whisper
Group: Site Initiate
Messages: 108
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| awesome, thanks! definitely going to try it
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