Mediterranean chicken

Name: Chicken Mediterraneo by Silvia Colloca
Cook time: 60 min
Yield: 4 people
Ingredients: 24.5 oz Mutti® Tomato Puree (Passata); 4 chicken Marylands (skin on); 1 piece soft chorizo sausage taken out of its casing and chopped into small; 1 celery stick (finely chopped); 1 small brown onion (finely chopped); 1/4 piece red capsicum (in one); 14 oz of chickpeas rinsed; 3 tbsp extra virgin olive oil; 1 cup dry white wine; Salt and pepper (for seasoning); 2 cups chicken stock; rosemary; leaves Celery to garnish

by Silvia Colloca

Made with Tomato Puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.

60 min (COOK TIME: 60 min)

Easy

4 people

Dairy free

Ingredients

24.5 oz Mutti® Tomato Puree (Passata)
4 chicken Marylands (skin on)
1 piece soft chorizo sausage taken out of its casing and chopped into small
1 celery stick (finely chopped)
1 small brown onion (finely chopped)
1/4 piece red capsicum (in one)
14 oz of chickpeas rinsed
3 tbsp extra virgin olive oil
1 cup dry white wine
Salt and pepper (for seasoning)
2 cups chicken stock
rosemary
leaves Celery to garnish

We also recommend this delicious chicken cacciatore with olives recipe

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Method

Heat up 2 tablespoons of oil in a large, non-stick frying pan.
Add the chicken and brown on both sides for 10 minutes, take the chicken out of the pan and drain the excess fat. Add 1 tablespoon of olive oil, celery, onion and capsicum. Fry over medium heat for a few minutes, then add the chorizo and cook for 1-2 minutes.
Add the chicken back to the pan, deglaze with the wine and cook out the alcohol for 2 minutes. Add the chickpeas, rosemary, Mutti® Tomato Puree (Passata) and stock, and season well.
Bring to a simmer, turn the heat to low and cook, lid on, for 40 minutes. Take the chicken out of the pan and set aside. Turn up the heat under the sauce and cook for a further 10 minutes to reduce by a third. Discard the capsicum and rosemary as their job is done, return chicken to the sauce.
heat through and serve mediterranean chicken with freshly ground black pepper and baby celery leaves on top.

With friends, Family, Italian food, Meat, Main course

Mediterranean chicken

Made with Tomato Puree

Ingredients

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Method

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Family

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Italian food

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Main course

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