Peperonata was originally a Neapolitan creation however, like many classically Italian dishes, each region has over time developed its own delicious version. Inspired by the anti-pasti dish, this tasty recipe is best served with a green salad, crusty bread and chilled glass of vino bianco!
- 5 tbsp Filippo Berio Extra Virgin Olive Oil
- 8 chicken thighs with skin on
- 2 tbsp flour seasoned with salt and black pepper
- 2 tbsp fresh thyme, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 red peppers, de-seeded and finely sliced
- 1 yellow pepper, de-seeded and finely sliced
- 1 leek, finely sliced
- 1 x 400g can Cirio Plum Tomatoes
- Filippo Berio Extra Virgin Olive Oil for drizzling
- Lemon wedges for serving
- Heat 3 tbsp Filippo Berio Extra-Virgin Olive Oil in a large pan until hot.
- Dip the chicken in the seasoned flour and shake off the excess. Add the chicken pieces to the hot pan, skin side down.
- Turn the pan down to medium and cook for 5 minutes without moving.
- Turn the chicken over and cook for a further 5 minutes.
- Add the remaining Filippo Berio Extra-Virgin Olive Oil to the pan with the thyme, garlic, peppers and leeks and cook for a further 5 minutes, stirring occasionally.
- Then, add the tomatoes and bring to the boil and simmer for 10 minutes or until the chicken is tender and cooked.
- Drizzle over the Filippo Berio Extra-Virgin Olive Oil and serve with lemon wedges and a green salad.