Gino D'Acampo - Peperonata Recipe

Chicken Peperonata

I saw this in a book called 'Fantastico' by Gino D'Acampo and thought it looked rather yummy. I have altered the amounts of some of the ingredients to suit us.

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Gino used poussin and I used a chicken that I butterflied (or spatchcocked) instead and then cut it in half. Click here to see an excellent video on how to butterfly a chicken.

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Chicken with Peperonata and Mozzarella, Gino D'Acampo, peperonata recipe

dinner, main

Italian

Author: Jan Bennett

CHICKEN WITH PEPERONATA AND MOZZARELLA

Delicious Gino D'Acampo recipe for chicken with peperonata and mozzarella.

Prep time: 10 MinCook time: 1 HourInactive time: 30 MinTotal time: 1 H & 40 M

Ingredients

• 1 small whole chicken
• 2 glasses of red wine
• 2 tablespoons olive oil
• 2 sprigs sticks of fresh rosemary - remove the leaves and discard the stems
• 1 medium red onion - sliced
• 4 teaspoons English mustard
• Salt and pepper to taste

For the Peperonata

• 480g jar of roasted peppers - drained from their oil
• 3 cloves of garlic - minced or finely chopped
• 2 tablespoons of olive oil
• 100g kalamata olives
• 2 tablespoons of capers in brine or salt - be sure to rinse well
• 1 mozzarella ball - drained well and sliced
• 1 tablespoon of fresh flat leaf parsley - chopped
• Salt and pepper to taste

Instructions

Preheat your oven to 190°C/375°F or Gas5

1. Place the two chicken halves in a large baking tray and spread the mustard all over with your hands.
2. Mix together the rest of the marinade ingredients - the olive oil, red wine, rosemary, onion, salt and pepper and bast the chicken with it.
3. Cover with cling film and allow to marinate for a good half an hour or more in the refrigerator - basting frequently.
4. Remove for about 10 minutes before placing it into your preheated oven to cook. * Handy tip* Don't forget to remove the cling film first!
5. Mine cooked for about 45 to 50 minutes, but the time will depend on how big your chicken is - just make sure you have no pink juices at all.
6. Now when your chicken is almost ready, drain and slice the peppers.
7. Fry the garlic in a saucepan with the olive oil until golden then add the peppers, capers and olives. Season with salt and pepper, mix well and allow to simmer for about 5 minutes.
8. Add the parsley and cook for a further 5 minutes on a low heat.
9. Place the pepper mixture in a heatproof dish and cover with the sliced mozzarella.
10. Drizzle a little olive oil on top and sprinkle on some black pepper. Grill for approx 5 minutes or until golden and nicely melted.
11. Serve immediately with the chicken.

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