Spatchcocked Chicken Stew
(Serves 2-4)
Ingredients:
1 Small Chicken (cleaned and spatchcocked-(split in half)
8 shallots (whole)
2 red or yellow peppers (sliced)
1 clove garlic (crushed)
1 table spoon butter
1 table spoon olive oil
2 potatoes (diced small)
1 – 14 oz tin chopped tomatoes
½ pint chicken stock
1 glass red wine
Salt & pepper
Preparation:
Heat the oil and butter in a large sauce pan, then add the spatchcocked chicken, turning frequently until all sides are browned.
Once this is done, then pour away excess fat, leaving just a little and add the shallots, potatoes and garlic. Fry for a further 4-5 mins before adding the peppers, chopped tomatoes, wine and stock. Season with salt & pepper.
Cover with a lid and simmer for 45 minutes.
Serve on a bed of steamed rice.
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