A one-pot meal that's full of flavour is a mid-week must-have for any busy cook's repertoire. Here's one that's got us heaving out the Le Crueset, warming up the oven and smacking our lips in anticipation.
It comes from the gorgeously photographed homage to Italian heritage, Limoncello and Linen Water (buy it here), by the always wonderful cookery writer Tessa Kiros.
The book is not just a cookbook, but a tribute to the role of women in the family and in our lives.
"Many years ago, a mother would teach her daughter how to keep a home using a doll's house as an example. The daughter would learn how to make sense of it all and keep order through the various rooms. She would also be taught the art of hospitality, the times of year of celebration, how to decorate the house and, eventually, how to keep order and make sense of her own home."
Tessa Kiros
Chicken with peppers
by Tessa Kiros from Limoncello and Linen Water
3 Large capsicums (peppers) 2 red and 1 yellow
1 Whole chicken, skin removed cut into pieces
10 Whole garlic cloves unpeeled
3 Fresh bay leaves
3 Rosemary branches
100g Good black olives
4tbsp Olive oil
Method:
1: Pre-heat the oven to 180°c/gas 4.
2: Halve the peppers, remove the seeds and chop each half into about 4 rustic pieces.
3: Put in a 30 x 23 cm casserole dish and add the chicken, garlic, bay leaves, rosemary, olives and olive oil.
4: Season with salt and pepper and turn it all through with your hands. If it really is too tight to turn, mix in a large bowl and return to the dish. Cover with the lid.
5: Put in the oven and bake for about 1½ hours or until the chicken is cooked through and soft and the peppers are gorgeous.
6: Take the lid off and bake for another 20 minutes or so to give some blush to the chicken.
7: Serve warm, with bread. Bread here is essential. If the skin of the peppers is starting to come away and it bothers you, just slip it to the side of the plate.
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