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Receta Crispy Chicken With Capponata
by Global Cookbook

Crispy Chicken With Capponata
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Ingredientes

  • 1 x Heaped tbsp sultanas
  • 6 x Chicken thighs, 5 well trimmed and boned
  • 5 Tbsp. Extra virgin extra virgin olive oil, about
  • 2 x Celery sticks, trimmed
  • 1 sm Onion, roughly minced
  • 1 sm Aubergine
  • 1 x 2 ounces can anchovies in extra virgin olive oil, liquid removed
  • 50 gm Large pitted green olives
  • 1 x 14 oz ca cherry tomatoes or possibly tomatoes in rich tomato juice
  • 3 Tbsp. Red wine vinegar
  • 1 x Heaped tbsp sugar
  • 2 x Heaped tbsp tomato puree
  • 2 tsp Capers, liquid removed and well rinsed
  • 1 x 350 gram pac ready-cooked polenta
  • 2 x 5 g pine nuts
  • 1 sm Bunc flat-leaf parsley leaves Salt and freshly-grnd black pepper

Direcciones

  1. 1 Heat a heavy-based non-stick frying pan over a medium heat. Place the sultanas in a small bowl and just cover with warm water. Set aside to soak
  2. for about five min.
  3. 2 Bone and trim down the final chicken thigh. Season all generously.
  4. Add in
  5. 2 tbsp oil to the pan and add in the chicken, best side down.
  6. 3 Reduce the heat to low and cook the chicken for 15 min without turning or possibly moving in the pan.
  7. 4 Heat 1 tbsp oil in a saute/fry pan. Slice the celery and add in with the onion. Cook for a few min till softened.
  8. 5 Cut the aubergine into 2.5cm/1" cubes and add in to the pan. Increase the heat and stir-fry for 3-4 min till just beginning to colour.
  9. 6 Heat a griddle pan. Chop up the anchovies and olives. Stir into the pan with the tomatoes, vinegar, sugar, tomato puree and capers.
  10. 7 Drain the sultanas and add in, stirring to combine. Season, cover and simmer for about 10 min or possibly till tender.
  11. 8 Heat a small frying pan. Cut the polenta into 2cm/ 3/4" slices and brush with the remaining oil. Add in to the griddle pan and cook for 2-3 min on each side till lightly charred and crisp.
  12. 9 Add in the pine nuts to the frying pan and dry-fry for a few min till toasted, tossing occasionally.
  13. 10 Turn the chicken that should be almost cooked through and cook for another few min till tender.
  14. 11 Roughly chop the parsley. Uncover the pan, give it a good stir and season to taste. Stir in the nuts and most of the parsley.
  15. 12 Place some of the capponata and polenta on a plate. Arrange half the chicken on top. Scatter over the rest of the parsley to serve.