The inspiration for this (almost) one pot dinner came from a wonderful Belinda Jeffery recipe - simple and so delicious. It is best to use chicken pieces on the bone for a rich full flavour - all that is required is an occasional stir whilst it gently simmers and you can get on with other things – easy! Enjoy! Colleen
Preparation 5 minutes
Cooking 50 min – 1 hour
Serves 4- 6 people allowing 1 chicken piece / 2 for big appetites
Splash olive oil
8 – 10 chicken pieces (on the bone)
3 onions – chopped
4 cloves garlic – chopped
1 red chilli chopped OR ½ -1 teaspoon dried chilli (to your taste)
6 bacon rashers – sliced OR use pancetta
800 gram tin Crushed tomatoes plus ½ tin of water to swish out and use
Pinch of sugar
2 bay leaves (remember to remove before serving!)
Splash of Dry Sherry
Handful red lentils
Salt and Pepper to taste
2 tablespoons chopped thyme OR sage
2 red capsicums and 2 yellow capsicums – roasted (if possible) and sliced (OR use jarred roasted)
If using jarred roasted capsicum – try to add at least ½ fresh red capsicum sliced as well
½ bunch kale. Spine removed and leaves well chopped
Tin Cannellini beans – rinsed and drained
Handful black olives – pitted
Squeeze of (1/2) lemon just before serving
Some chopped parsley leaves to garnish
Gently heat the oil in a large pan with a lid. Brown the chicken until golden and remove.
Add and stir the onion, garlic, chilli, bacon and cook gently approx. 10 mins
Add tomatoes, water, sugar, splash of sherry and bay leaves and a handful of lentils
Return the chicken pieces and any juices to the pan. Stir through.
Cover with lid and simmer gently for 25 – 30 minutes. Stir now and then and add a splash more water if needed.
Remove the bay leaves.
Add the herbs and capsicums. Taste and add salt and pepper. Remember olives will be salty later.
Stir through the chopped kale and wilt for 5 minutes or so.
Then stir in the cannellini beans and olives
Taste and add salt or pepper if needed.
Just before serving squeeze a little lemon juice over and garnish with parsley leaves.
Serve extra fresh green vegetables and with pasta (maybe Casarecce, Penne or Rigatoni) or mashed potato, mashed sweet potato or polenta – lots of options. Leftover sauce is delicious spooned over toasted sourdough!