Roast Chicken with Peperonata

Posted by System Administrator Monday 12th January 2015 0 Comment(s) Wine & Food Inspirations,
Restaurant: Hatch and Sons

The Little Museum of Dublin 

15 St. Stephen's Green, Dublin 2

Telephone Number for Bookings:

01 661 0075

Email: info@hatchandsons.com

Twitter: @hatchandsons

Facebook: www.facebook.com/pages/Hatch-and-Sons/


Chef: Hugo Arnold
Preparation time: 20 Minutes
Cooking time: 40 Minutes
List of Ingredients: Chicken


Method:
Ingredients
  • 1 red onion, peeled and finely sliced
  • 4 red peppers, cored and deseeded
  • olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 450g tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped parsley
  • dash of white wine vinegar
  • 4 chicken breasts

Method

  1. Saute the onion gently in four tablespoons of olive oil for 10 minutes without colouring. Finely slice the peppers and add these to the onions along with the garlic and continue cooking for five minutes, tossing the peppers so they are well coated in the oil.
  2. Drop the tomatoes into a saucepan of boiling water for 20 seconds, refresh under cold water, remove the skin and seeds and roughly chop. Add the tomatoes to the peppers, lower the heat and simmer for 30 minutes, stirring every now and then to prevent sticking. Sprinkle over the sugar, season with salt and pepper and stir in the parsley and vinegar.
  3. Preheat the oven to gas mark 6/200C. Lightly brown the chicken breasts in olive oil and transfer to a roasting tin. Roast for 15 minutes, remove and allow to rest for five minutes. Season with salt and pepper and serve with the peperonata.
Tip: Whether you use red or yellow peppers or a combination of the two is up to you, but avoid the green unripe peppers. Their sour taste is great for Chinese cooking, but the Italians prefer the sweet taste of the ripe red and yellow ones.



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