This is a series of dishes I want to bring you from my French recipe collection. It’s called ‘Meals For A French Kitchen’ as I’m not actually in France yet – just dreaming at present (le sigh – one day it will be Meals From A French Kitchen).
My meals are being drawn from my freezer and store cupboard this week. Like most people nowadays they’re full to bursting with food and, as we have a provisional month we want to move of July, I’ve started to think about just what is going to happen to all that food! So, even though there’s a while to go yet, I’ve decided to wade through it.
This dish may seem odd – chicken and fish (?) – but as the fish is only slivers of anchovies the combination isn’t at odds and actually tastes delicious. So delicious in fact that Le Marie started to grumble as he helped himself to more from the part, clearly disgruntled by my not giving him ‘enough’. La Belle Fille too ate without the usual amount of threats! As any mother of a fussy eater knows, that makes it a winner!
Ingredients and Method
4 skinless, chicken pieces (you’ll only see 2 in the picture because our children are very small so just share ours)
8-10 spring onions cut into small slices
3 tbsp olive oil
1 green pepper, seeded and diced
3-4 large garlic cloves
400g chopped tomatoes
1 heaped tsp dried oregano
2tbsps tomatoe purée
150 ml good quality red wine
10-15 black, pitted olives
1 can of finely sliced anchovies fillets
- Brown the chicken in the oil quickly in a pan. Remove them from the pan.
- Add the onions, peppers and garlic to the pan and soften them for about five minutes. Return the chicken to the pan and add the tomatoes, herbs, purée and wine. Season and allow to simmer on the hob for 40-45 minutes, stirring occasionally. The sauce should thicken throughout.
- About ten minutes towards the end add the olives and anchovies.
I served mine with brown rice and a green salad. Bon appetite!