Chicken Bastardo
I just could not resist making this recipe, the name alone made me want to cook it.
As we are well into our Eating Around the World Adventure, now in Italy, this recipe had so many things that made me want to try it, the name, the chillies, we do love our food spicy and the simplicity of the recipe.
Surprisingly the dish was not crazy spicy, and the chillies added flavour and warmth rather than crazy heat to the dish, but you could choose not to eat one, though we all did.
Jamie uses 20 fresh baby leaves, I chose to use 10, if you have a tree in your yard and you want to use 20, use 20.
Jamie also uses a 2kg whole chicken, which he joints into pieces, I chose to buy 2kg of chicken marylands, as we like those cuts better than a whole chicken.
Any leftover chilies you can chop up, deseeded, if you prefer, cover with oil and use in other dishes, another day.
Make sure you buy crusty Italian bread to soak up all of the divine pan juices, they are delicious.
This is easy, tasty and simply needs to be tried.
As we are well into our Eating Around the World Adventure, now in Italy, this recipe had so many things that made me want to try it, the name, the chillies, we do love our food spicy and the simplicity of the recipe.
Surprisingly the dish was not crazy spicy, and the chillies added flavour and warmth rather than crazy heat to the dish, but you could choose not to eat one, though we all did.
Jamie uses 20 fresh baby leaves, I chose to use 10, if you have a tree in your yard and you want to use 20, use 20.
Jamie also uses a 2kg whole chicken, which he joints into pieces, I chose to buy 2kg of chicken marylands, as we like those cuts better than a whole chicken.
Any leftover chilies you can chop up, deseeded, if you prefer, cover with oil and use in other dishes, another day.
Make sure you buy crusty Italian bread to soak up all of the divine pan juices, they are delicious.
This is easy, tasty and simply needs to be tried.
Recipe
Recipe adapted from Jamie Oliver's cookbook Jamie Cooks Italy
Serves 6
2kg chicken marylands, jointed into thighs and legs
Olive oil
20 cloves garlic
10 fresh bay leaves
20 fresh mixed colour long chillies
100ml red wine vinegar
Serves 6
2kg chicken marylands, jointed into thighs and legs
Olive oil
20 cloves garlic
10 fresh bay leaves
20 fresh mixed colour long chillies
100ml red wine vinegar
Preheat the oven to 180C/160C fan forced. Put a large ovenproof frying pan on a high heat. Place the chicken pieces in the pan, skin side down, along with 2 tablespoons of olive oil. Fry for 15 minutes, turning regularly until all the pieces are a lovely and golden all over.
Make some space in the pan, then add the whole unpeeled garlic cloves and the bay leaves. Prick and add the chillies. Fry for 2 minutes, mix everything together, then pour in the vinegar, add a splash of water and season well. Cover with a scrunched up sheet of wet baking paper and place in the oven for 45-50 minutes, or until golden and cooked through.
To serve, when time poor, divide up the chicken between your plates and let everyone take chillies and garlic to their liking. Spoon over the sauce. This is a simple version.
Or
To serve, divide up the chicken between your plates. Peel the chillies, scrape out the seeds, then chop up the flesh and, to taste, stir it back through the pan juices. Squeeze out the sweet garlic out of its skins into the pan, stir together, then spoon as much as you like over the chicken.
Delicious with a simple side salad and a loaf of good crusty Italian bread.
Or
To serve, divide up the chicken between your plates. Peel the chillies, scrape out the seeds, then chop up the flesh and, to taste, stir it back through the pan juices. Squeeze out the sweet garlic out of its skins into the pan, stir together, then spoon as much as you like over the chicken.
Delicious with a simple side salad and a loaf of good crusty Italian bread.
Enjoy!
