A classic recipe to make when the peppers are in season.
Ingredients:
1 package chicken thighs
1 package chicken drumsticks (or, use a large chicken and break it up yourself)
2 t olive oil
1 onion, chopped
3 cloves garlic, minced
2 sticks celery. chopped
2 sweet peppers, chopped
1 T 'nduja
leaves from 1/2 bunch oregano
1/2 t dried rosemary
1/2 t dried thyme
7 oz mushrooms, roughly chopped
1 jar crushed tomato sauce
2 cups chicken broth
1/2 jar of antipasto or chickpea tapenade
salt and black pepper, to taste
Lay out your chicken and season every piece with plenty of salt and fresh black pepper.
In a large cast iron pot with a lid, warm the oil on medium high heat.
Brown the chicken in batches, starting with the skin side - get it nice and brown!
When all of the chicken has been browned evenly, pour out an excess fat and use the same pan to cook the onion until it starts to soften.
Add the garlic, celery and peppers and cook until everything is fragrant.
Add the 'nduja, and herbs and cook for another minute or so.
Gently stir in the mushrooms, and cook until the moisture has been released and evaporated.
Add the broth and crushed tomatoes and bring to a simmer.
Return the chicken and any of its juices to the pan and cover once it has started simmering again.
Simmer for 20 minutes.
Add the tapenade and simmer another 10 minutes; if it is too liquidy, keep the cover off.
Test for seasoning, and adjust.
Serve over mashed potatoes, polenta, pasta, or alongside crusty bread, with a sprinkle of chopped frsh parsley.
