Pollo Padella – Chicken Braised in Pan
—·Italian
Pollo Padella – Chicken Braised in Pan
Ingredients
- 1/4 cup (35g) plain flour
- Pinch of dried oregano
- 4 chicken thighs
- 4 chicken drumsticks
- 20g unsalted butter
- 1 tbsp olive oil
- 1 onion, halved, sliced
- 150ml dry white wine
- 400g can chopped tomatoes
- 1 tbsp tomato paste
- 2 garlic cloves, thinly sliced
- 1 tbsp salted capers, rinsed, drained (see Notes)
- 100g mixed olives
- 1 tsp caster sugar
- 2 tbsp freshly grated parmesan
- 2 tbsp oregano leaves
Instructions
5 steps
- 1
Mix the flour with the dried oregano, then lightly dust the chicken pieces in the flour.
- 2
Melt the butter with the olive oil over medium heat in a large heavy-based frypan. Add the chicken, a few pieces at a time, and brown well for 2-3 minutes on each side. Remove the chicken and set aside.
- 3
Drain excess fat from the pan, then add the onion and fry for 5 minutes until golden.
- 4
Add the wine and bring to the boil, stirring. Boil for 2 minutes, then add the tomatoes, tomato paste, garlic, capers, olives, sugar, salt and pepper. Stir to combine, then return the chicken to the pan.
- 5
Cover and simmer for 20 minutes or until the chicken is cooked through. Serve scattered with parmesan and fresh oregano and serve.
Progress
0 / 5 steps
