With a tingle of heat from the red hot chillies, and the freshness of lemon, basil and parsley, this is a dish full of flavour.
- 1 900 g–1.1 kg (2-2½ lb) chicken
- 3 cups (750 ml) canned whole tomatoes
- 3 tsp (15 ml) butter
- 1½ tbsp (30 ml) olive oil
- 1 large onion, sliced
- ¼ cup (60 ml) dry white wine
- 2 bird’s eye or red serrano chillis, trimmed, seeded and minced
- 1 tsp (5 ml) salt
- 1½ tbsp chopped basil
- 1½ tbsp chopped flat-leaf parsley
- Juice of 1 lemon
- Bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cut the chicken into 10 pieces.
2. Break down the whole tomatoes either by cutting them into chunks using kitchen shears while they’re still in the can or crushing them with your hands in a large bowl.
3. Heat the butter and olive oil in a heavy saucepan over medium-high heat. Add the chicken pieces and brown on both sides. Add the onion and cook until softened. Deglaze the pan with white wine and cook until wine has evaporated. Add the chilli, tomato and salt. Bring to a boil, then reduce heat, cover and cook over medium-low heat for 1 hour, adding water if liquid gets too low.
4. Stir in basil, parsley and lemon juice and serve with crusty bread. Buon appetito!