Italian, equals yummy food right?
The Italian Series appeared basically for two reasons. My love for Italian food, and your choice in our facebook group.
I went to Italy recently (yesh, you all know that) and Italian food is for sure one of my favorite types of cuisine. Maybe because of the fantastic flavor and smell their food has, the magnificent tomatoes, the seasonality of their kitchen, the love they impart into their cooking.
Or, who knows, maybe I have an Italian ancestor, I did not discover yet (crossing fingers, as I would not mind at all living there ahaha).
I am always trying to come up with recipes that combine deliciousness, fantastic smell, easy to make, quick to make, and adaptable to any taste and setting.
My recipes are also suited for 1 person (as most of the time I cook for myself) generally, which is an added value.
This one is no exception, and as usual, I added ingredients and spices and cooked intuitively.
Is it from any Italian region? I have no idea and I doubt it, as I invented it. So, Di, why Italian then? Because it has an Italian flavor, because of the spices, because it reminds me of it.
I have other Italian inspired as good as this one that you can check, like my last post https://heelsandspices.com/2019/07/the-italian-series-ossobuco, check it out.
In the past I lost so many recipes because, as I cook by instinct, I did not write them down. Lesson learnt. I am getting smarter, as I am now writing down my recipes as soon as I cook them.
Please, if you like my recipes, give it a like (it helps to increase my reach and engagement), and rate it (the 5 blank stars in the recipe card are intended for you to rate it).
I need it, as I am paying a lot of money to keep this site alive. So, again, please help maintain it, do not just use it and do not show appreciation. Thanks a million
Just make it, enjoy it, be happy!
half a 1kg chicken, cut in pieces, bone in
3/4 can passata di pomodoro (a good quality one, no sugar added)
2 tbsp black olives
2 tbsp capers
1 cup cherry or rosa tomatoes
2 tbsp olive oil
1 bay leaf
1 tsp minced garlic
1 tsp dried oregano
1 tbsp chopped parsley
salt and black pepper to taste
- Season the chicken with salt and pepper
- Heat 1 tbsp of olive oil and fry the chicken pieces on high heat until golden brown, reserve
- In a pan, heat the remaining olive oil
- Add the bay leaf, oregano, salt and pepper to taste, and garlic and fry until fragrant (1 minute)
- Add the passata di pomodoro and simmer for 5 minutes
- Add the chicken (with its juices), 1/2 cup of water and simmer for 15 minutes
- Add the olives, capers and cherry tomatoes and cook for 5 minutes
- Adjust seasoning, add the chopped parsley and serve
Buon appetito ragazzi!!