Mediterranean chicken pot
Recipe by Ingredients
For the pot
Method
Heat a flat bottom cast-iron pot to a high temperature on the fire.
Fry the chicken pieces on the skin side until the skin turns brown, then keep separate.
Add the olive oil to the pot followed by the leeks, garlic, thyme, and anchovy. Fry until translucent.
Place the chicken pieces on the bed of fried leeks, season lightly, and add the chicken stock and wine. Cook for about 15 minutes.
Add the baby marrow, peppers, mushrooms, sundried tomatoes, and olives.
Check the seasoning and cook over a medium flame for 30 minutes.
After 20 minutes of the cooking time, open the lid if the sauce needs to thicken a bit.
Season with salt and pepper after you have tasted it – remember the stock and anchovies already contain salt!
Serve your chicken on rice, pasta or couscous. Round off with grated parmesan.
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