Sicilian-Style Stew - Italian Main course

Ingredients

  • 2 tsp Olive oil
  • 1 piece Chicken
  • 2 piece baking potato
  • 2 clove Garlic
  • 2 piece Red bell pepper
  • 2 piece Yellow bell peppers
  • 2 piece Green bell peppers
  • 6 piece Celery stalks
  • 1 piece Aubergine (Eggplant)
  • 2 piece Carrot
  • 2 tbsp Capers
  • 22 piece Green olives
  • 1 tsp Dried chilli flakes
  • 75 ml white wine
  • 8 piece Plum tomatoes
  • 66 piece Fresh mint leaves
  • 66 piece Parsley
  • 67 to_taste Salt
  • 67 to_taste Black pepper
  • 1 piece crusty bread
  • 1 piece Chicken
    Alternative: tofu

Instructions

  1. Heat olive oil in a large casserole over medium heat. Brown chicken pieces on all sides for 4-5 minutes. Remove and set aside.

  2. Add potato cubes, garlic, peppers, celery, aubergine, and carrots to the casserole. Fry over low heat for 4-5 minutes until softened.

  3. Add capers, olives, chilli flakes, and tomatoes; stir well. Return chicken to the casserole, increase heat, and bring to a boil.

  4. Reduce heat to simmer and cook for 20-25 minutes, or until chicken is cooked through.

  5. Just before serving, stir in fresh mint and parsley. Season with salt and pepper to taste. Serve hot with crusty bread.

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