Wednesday, February 08, 2006
I've made this once before. I suggest serving this dish with pan fried polenta.
all purpose flour
1 Tbsp dried thyme
1.5-2 pounds boneless skinless chicken (breast and chicken thighs), cut into medium-large sized pieces
1 yellow onion, minced
4 cloves minced garlic
1 cup thinly sliced pepperoni
2 Tbsp tomato paste
2 pounds fresh tomatoes
2 cups dry red wine
1 large pinch red pepper flakes or 1 red chile or 1 Tbsp spicy sambel paste
3/4 cup black olives (kalamata or nicoise), rinsed and pitted
1-2 Tbsp oregano
2 tsp fresh lemon juice
pinch of sugar (optional)
Salt and pepper chicken. Sprinkle dried thyme on the chicken and coat it with flour. Saute chicken in olive oil until all sides of the outside is browned (the inside will still be raw). Set the chicken aside.
Saute the pepperoni slices for about 1 minute. Set aside.
Deskin the tomatoes by placing them in boiling water for 30 seconds. Deskin and deseed the tomatoes and cut them into fourths.
Sweat the minced onion until it is softened and translucent by cooking in a covered pot with butter and olive oil for 5-10 minutes on medium to medium low; stir occasionally. Add garlic and cook for 1 minutes. Add the tomato paste and cook for 1 additional minute. Add the fresh tomatoes and cook until they are softened (approximately 5 minutes). Add the wine, chile or hot pepper, and a bit more thyme. Bring the liquid to a boil. Reduce heat to a simmer, and add the pepperoni and chicken. Cover and simmer for 45 minutes.
Stir in olives, oregano, and lemon juice. Add a pinch of salt and/or sugar if necessary.
Recipe modified from White Dog Cafe.