Yield: 4 servings
Ingredients:
- 1 x 2-2 ½-pound (907 g -1.14 kg) chicken
- 3 cups (720 ml) canned whole tomatoes
- 1 tablespoon (15 ml) butter
- 2 tablespoons (30 ml) olive oil
- 1 large onion, sliced
- ¼ cup (60 ml) dry white wine
- 2 bird’s eye chili peppers or red serrano peppers, trimmed, seeded and minced
- 1 teaspoon (5 ml) salt
- 2 tablespoons (30 ml) chopped basil
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- Juice of 1 lemon
- Crusty bread, to serve
Method:
Cut the chicken into 10 pieces.
Break down the whole tomatoes by either cutting them into chunks with kitchen shears or crushing them by hand.
Heat the butter and olive oil in a heavy saucepan over medium-high heat.
Add the chicken pieces and brown evenly, 1-2 minutes per side.
Add the onion and cook 1-2 minutes, until softened.
Deglaze the pan with white wine and cook, stirring to scrape up any stuck bits, until wine has evaporated.
Add the minced chili peppers, tomatoes, and salt and bring to a boil.
Reduce heat to medium low, cover and cook for 1 hour, adding water if liquid gets too low.
When ready, stir in the basil, parsley, and lemon juice and serve immediately with crusty bread.
Buon appetito!