Chicken Peperonata

Chicken Peperonata

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!

Categories: Poultry

Serves: 4 Preparation time: 10 mins Cooking time: 25 mins

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Ingredients

  • 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

Method

  1. Heat 3 tbsp Filippo Berio Extra-Virgin Olive Oil in a large pan until hot.
  2. Dip the chicken in the seasoned flour and shake off the excess. Add the chicken pieces to the hot pan, skin side down.
  3. Turn the pan down to medium and cook for 5 minutes without moving.
  4. Turn the chicken over and cook for a further 5 minutes.
  5. 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.
  6. Then, add the tomatoes and bring to the boil and simmer for 10 minutes or until the chicken is tender and cooked.
  7. Drizzle over the Filippo Berio Extra-Virgin Olive Oil and serve with lemon wedges and a green salad.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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