Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
ONE of the best things about chicken is that it really absorbs the flavours that you cook it with. This chicken has wonderful flavours such as peppers and tomatoes, which, when slow cooked with the chicken, tastes fantastic.
4 chicken breasts, skin on
2 bay leaves
2 sprigs fresh rosemary
2 garlic cloves, crushed
300ml red wine
Extra virgin olive oil
½ small onion, sliced
1 red pepper, deseeded and sliced
1 handful green or black olives, stoned
1 tin peeled tomatoes
Salt and pepper
Heat the oil in a large non-stick casserole dish, or use a frying pan and transfer later to an oven dish. Gently cook the chicken, skin side down until you have lightly browned both sides of the chicken breasts.
Add the sliced onions, garlic and rosemary and cook for a further 3 minutes, before adding the red wine and red peppers. Season with salt and pepper and then add the tomatoes and olives.
Pop in the bay leaves and cover with a lid or some tin foil and place in a preheated oven at 180oC for 45 minutes until cooked through and the sauce has reduced.
Served scattered with fresh torn basil and buttered baby potatoes.