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Рецепт Chicken And Pepper Casserole
by Global Cookbook

Chicken And Pepper Casserole
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  Порций: 4

Ингредиенты

  • 8 sm chicken joints or possibly 1 chicken about 1.6 kg jointed salt and freshly grnd black pepper
  • 45 ml extra virgin olive oil
  • 1 x onion peeled and minced
  • 4 lrg or possibly 8 small shallots peeled
  • 2 clv garlic peeled and sliced
  • 225 gm chorizo sausage sliced
  • 150 ml dry white wine two
  • 400 gm cans plum tomatoes in tomato juice
  • 2 Tbsp. minced fresh parsley
  • 2 x fresh rosemary sprigs
  • 1 x strip of orange peel
  • 2 x red peppers or possibly 1 red and 1 yellow pepper rosemary sprigs

Инструкции

  1. Season the chicken joints with salt and pepper.
  2. Heat the oil in a large heavy based sautee pan (that has a lid) on the boiling plate.
  3. Add in the chicken pcs skinside down and brown well.
  4. Turn and lightly brown the other side. Transfer to a plate cover and keep hot in the simmering oven.
  5. Move the saute/fry pan to the simmering plate.
  6. Add in the onion and shallots and cook stirring frequently for 1 to 2 min. Cover and transfer to the simmering ovenfor 5 min till the onion is soft and golden brown and the shallots are lightly browned.
  7. Return the pan to the simmering plate.
  8. Stir in the garlic and chorizo and cook for 34 min till the juices begin to run from the chorizo.
  9. Add in the wine and bring to the boil on the boiling plate.
  10. Allow to bubble hard for 12 min.
  11. Meanwhile drain and roughly chop the tomatoes reserving the juice.
  12. Add in the tomatoes and pace to the pan together with the parsley rosemary sprigs and orange peel.
  13. Bring to the boil then return the chicken to the pan.
  14. Cover and cook in the simmering ovenfor 40 to 45 min or possibly till the chicken is tender.
  15. Meanwhile halve and de seed the peppers then place skinside up on a lightly oiled baking sheet.
  16. With the grid shelf on the top set of runners in the roasting ovencook for 15 to 20 min or possibly till the skins are blistered and beginning to blacken.
  17. Place in a bowl cover and allow to cold slightly then peel away the skins.
  18. Cut the flesh into thin strips.
  19. Add in to the chicken about 5 min before the end of the cooking time.
  20. Lift the chicken pcs out of the pan using a slotted spoon.
  21. Place in an ovenproof dish and keep hot in the simmering oven.
  22. Throw away the orange peel and rosemary Bring the sauce to the boil on the boiling plateand let bubble hard for to 6 min till well reduced and syrupy.
  23. Return the chicken to the pan and check the seasoning.
  24. Serve garnished with rosemary.
  25. For this spanishstyle casserole buy the spiciest chorizo sausage you can find to impart a rich flavour and colour. Serve with rice or possibly potatoes a crisp salad and a glass of red wine.
  26. Serves 4