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08 Feb 2008

chicken and pepper casserole

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Categories: Aga Recipes
Author: Admin

chicken and pepper casserole


chicken and pepper casserole

8 small chicken joints or 1 chicken about 1.6 kg jointed salt and freshly ground black pepper
45ml olive oil
1 onion peeled and chopped
4 large or 8 small shallots peeled
2 garlic cloves peeled and sliced
225g chorizo sausage sliced
150ml dry white wine two
400g cans plum tomatoes in tomato juice
2 tbsp chopped fresh parsley
2 fresh rosemary sprigs
1 strip of orange peel
2 red peppers or 1 red and 1 yellow pepper

To garnish:
rosemary sprigs

Season the chicken joints with salt and pepper.
Heat the oil in a large heavy based sautee pan (which has a lid) on the boiling plate.
Add the chicken pieces skinside down and brown well.
Turn and lightly brown the other side. Transfer to a plate cover and keep warm in the simmering oven.
Move the saute pan to the simmering plate.
Add the onion and shallots and cook stirring frequently for 1 to 2 minutes. Cover and transfer to the simmering ovenfor 5 minutes until the onion is soft and golden and the shallots are lightly browned.
Return the pan to the simmering plate.
Stir in the garlic and chorizo and cook for 34 minutes until the juices begin to run from the chorizo.
Add the wine and bring to the boil on the boiling plate.
Allow to bubble hard for 12 minutes.
Meanwhile drain and roughly chop the tomatoes reserving the juice.
Add the tomatoes and pace to the pan together with the parsley rosemary sprigs and orange peel.
Bring to the boil then return the chicken to the pan.
Cover and cook in the simmering ovenfor 40 to 45 minutes or until the chicken is tender.
Meanwhile halve and de seed the peppers then place skinside up on a lightly oiled baking sheet.
With the grid shelf on the top set of runners in the roasting ovencook for 15 to 20 minutes or until the skins are blistered and beginning to blacken.
Place in a bowl cover and allow to cool slightly then peel away the skins.
Cut the flesh into thin strips.
Add to the chicken about 5 minutes before the end of the cooking time.
Lift the chicken pieces out of the pan using a slotted spoon.
Place in an ovenproof dish and keep warm in the simmering oven.
Discard the orange peel and rosemary Bring the sauce to the boil on the boiling plateand let bubble hard for to 6 minutes until well reduced and syrupy.
Return the chicken to the pan and check the seasoning.
Serve garnished with rosemary.

For this spanishstyle casserole buy the spiciest chorizo sausage you can find to impart a rich flavour and colour. Serve with rice or potatoes a crisp salad and a glass of red wine.

Serves 4

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chicken and pepper casserole chicken and pepper casserole 7 out of 10 based on 2 ratings. user reviews.


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