Ingredients:
- 1 to 2 kg Chicken with bone and skinless, stew cut
- 300 gm Plum tomato whole, in can
- 1 tbps Parsley, chopped
- 2 tbps Basil, sliced
- 5 cloves Garlic, chopped
- 2 nos White onion or Holland onion, chopped
- 3 pcs Bay leaf
- 300 gm Tri color capsicum or bell pepper, cut coarsely
- 150 ml Chicken stock or water
- Flour for dusting
- Olive oil for cooking
- Salt and freshly crack black pepper
Method:
- In a bowl, season the chicken with salt, black pepper and paprika powder, dust with flour.
- Pre heat a pan with olive oil, sear the chicken until all its surface is brown.
- Then remove the chicken, deglaze the pan with chicken stock and water & place the deglazing liquid aside.
- Then add the olive oil & sauté the chopped garlic and onion until fragrant, add in the capsicum & sauté for a few minutes before adding the chicken, deglazing liquid and tomato.
- Add all the herbs and seasoning, cover the pan, let it braise for 30 minutes or until the chicken is cooked.
Simple Garlic Bread
Ingredients:
- 1 no French loaf
- 250 gm Butter, unsalted
- 2 tbsp Lea & Perrins Sauce
- 10 cloves Garlic, chopped
- Parmesan Cheese – optional
Method:
- In a bowl, add in the soft butter, garlic, salt, freshly cracked black pepper, L&P Sauce & mix well.
- Spread over the French loaf, sprinkle with parmesan, then bake in an oven until golden brown.
absolutely brilliant….
Dear Abraham,
Sincere thanks for the very encouraging words.
Its great to have you drop by, don’t be a stranger ok :O)
Warm regards,
Mike.
Now, I’ve made Chicken Cacciatore and simply adore it but I have to say, and I am not surpised, that yours looks so much more tempting and lucious!
Hi Jamie,
You are much too kind and I believe yours is better than what you claim.
Cooking is all in practice too and I am sure that yours will soon be great.
Thanks for dropping by and I hope your week is going to be absolutely fantastic.
Warm regards,
Mike
I do cook a lot and love chicken caccitore but I have definitely learned a new thing from you today. I would never have thought of adding some Lea & Perrins to my garlic bread. Can’t wait to try it out!
Hi Lesley,
I think that we can all learn something from each other which is what I love about this community blog, the sharing.
Thanks for dropping by, looking forward to hearing from you again soon.
Warm regards,
Mike.