A Glug of Oil

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Gino D'Acampo - Chicken with Peperonata and Mozzarella

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 me. Gino also he 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.

Chicken with Peperonata and Mozzarella

Yield: 2

Chicken with Peperonata and Mozzarella

My slightly altered version of a recipe by Gino D'Acampo


For the Marinade:
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)
4tsp Mustard (such as Colmans)
Salt & pepper to taste

For the Peperonata:
480g Jar of Roasted Peppers (drained from their oil)
3 Fat Cloves of Garlic (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 Balls (drained and sliced)
1 Tablespoon of Fresh Flat Leaved Parsley (chopped)
Salt & pepper to taste


Preheat your oven to 190C/375F or Gas5

Place the two chicken halves in a large baking tray and spread the mustard all over with your hands. Mix together the rest of the marinade ingredients - the olive oil, red wine, rosemary, onion, salt and pepper and bast the chicken with it.

Cover with cling-film and allow to marinate for a good half an hour or more in the refrigerator - basting frequently. Remove for about 10 minutes before placing into your preheated oven to cook.  * Handy tip: Don't forget to remove the cling film first!

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.

Now when your chicken is almost ready, drain and slice the peppers.

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.

Add the parsley and cook for a further 5 minutes on a low heat.

Place the pepper mixture in a heatproof dish and cover with the sliced mozzarella. Drizzle a little olive oil on top and sprinkle on some black pepper. Grill for approx 5 minutes or until golden and nicely melted.

Serve immediately with the chicken.
Created using The Recipes Generator


  1. Jan what a wonderful and comforting looking dinner.

  2. That looks like a wonderful dinner. There are some really good recipes in Gino's book.
    I too would use a small chicken because my husband won't eat Poussin.

  3. Yummo, Jan! Looks wonderful!

  4. Wow, talk about a dinner!! Everything looks fantastic!

  5. It looks great, chicken is so versatile. Thanks Jan.


  6. Ive been contemplating buying his book. Think I just might if this is anything to go by! My kind of dinner!!

  7. That looks amazing, Jan. I love your roastie potatoes too.

  8. Looks like a lovely meal, Jan. Thanks for sharing.

  9. That looks incredible Jan! I have that book. I shall have to dig it out and have another look! I love Gino!

  10. looks like a great dinner... thanks for sharing... :)


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