Ray McVinnie shares his take on Tasty Roman Chicken
We are very lucky to have Ray McVinnie share the following mouth watering chicken dish with us!
Ray McVinnie; Master Chef, Author, Food Critic and Ambassador, is a true NZ celebrity. His love of quality food is evident in everything he does. His passion for food and willingness to share his expertise puts this iconic NZ man in a class of his own.
Try this dish today and really impress your friends and family-
Tasty Roman Chicken
4 tablespoons extra virgin olive oil
12 small skinned boned free range organic chicken thighs
flour for dusting
2 red onions, finely chopped
4 cloves garlic, finely chopped
¾ cup pitted Kalamata olives
10 anchovy fillets, chopped
large pinch chilli flakes
¼ cup capers
1 chargilled red capsicum, thinly sliced
150ml white wine
250ml concentrated beef glaze
2 tablespoons sliced mint leaves
Heat the oil over moderate heat, dust the chicken with flour and brown the chicken on both sides.
Remove from the pan and reserve.
Add the onions, garlic, olives, anchovies, chilli flakes and capers to the pan and mix well.
Fry gently until the onion is soft.
Turn up the heat, add the reserved chicken and the capsicum and then the wine.
Let it bubble for a minute or two.
Add the beef glaze, bring to the boil then boil gently until the chicken is cooked and the sauce reduced and slightly syrupy.
Sprinkle with the mint and serve.
Good with potatoes and a green vegetable
- Craig Hopkins