Ingredients
For the Sauce:
- 2 carrots - diced
- 2 celery stalks - sliced
- 4 - 5 cloves of garlic - chopped
- 1 large sweet onion - sliced thin
- 1 tbs. of capers - plus a tbs. or two juice
- 3 red peppers - skin charred - skin peeled off and sliced
- 1/2 cup of chicken broth
- 6 oz. can of black olives - drained
- 4 tbs. of wine
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbs. dried oregano flakes
- 1/2 tsp. red pepper flakes
- 1/2 tsp. sugar
- 4 - 5 tbs. of grated Romano or Parmesan cheese
- 1 bunch of fresh Italian parsley - stems removed and chopped
- 28 oz. can of crushed tomatoes
- 4 red potatoes - boiled to fork tender, drained and grilled to a nice golden color
- 1 lb. of your favorite pasta - (I used fettuccine)
For the Chicken:
- 12 - 14 chicken thighs - bone in with skin
- 2 cups flour - seasoned with salt and black pepper
- Olive oil for drizzling
Instructions
For the Sauce:
- Boil the potatoes to fork tender; drain and slice into quarters.
- Heat a large cast iron frying pan with 3 – 4 tbs. of olive oil. Place the quartered potatoes in the frying pan and sauté until golden on each side. Season with fresh ground black pepper and salt while sautéing.
- Set the potatoes aside.
- Char the red peppers skin, to do this either set carefully over a flame or in a cast iron frying pan until charred then set aside and let cool; then scrap the skin, remove the seeds and slice.
- Heat a cast iron frying pan with 3 – 4 tbs. of olive oil. Add the sliced onion, chopped celery, chopped garlic and diced carrots. Sauté until the onions are softened and the garlic is fragrant; add the sliced pepper and toss.
- Add the capers and caper juice, and drained olives and toss.
- Add the crushed tomatoes, chicken broth, fresh parsley, grated cheese, seasonings, sugar and wine and simmer on a gentle heat for twenty to twenty-five minutes. Taste for seasonings; if you like more salt, pepper, etc.
For the Chicken:
- Preheat Oven 375 degrees F.
- Dredge the chicken in the flour, then place in a baking dish. Drizzle each piece of chicken with olive oil.
- Bake for 30 - 35 minutes.
- Remove from oven.
- Spoon the sauce over the chicken and place the potatoes around the chicken.
- Finish the pan off with more grated cheese over the top and a drizzle of olive oil.
- Bake 30 - 35 minutes.
- Prepare the pasta as directed.
- Place the cooked pasta in a serving platter. Top with the sauce, chicken and veggies. Serve with a drizzle of olive oil and fresh grated cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1