Spicy Chicken Calabrese With Olive Oil Mash Recipes

CALABRESE CHICKEN ONE-POT

Steps:

• Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate.
• Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal.
• Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.

SPICY CHICKEN CALABRESE WITH OLIVE OIL MASH

Steps:

• . Preheat the oven to 180C/350F/Gas 4. 2. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. 3. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. 4. In a separate ovenproof pan, gently fry the shallots and n'duja for a few minutes. 5. Add the chopped peppers, passata and the chicken stock. 6. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. 7. Transfer the pan to the oven and bake for approximately 20 minutes. 8. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.9. Using a potato masher, mash well, gradually adding the olive oil. 10. Season generously with salt and freshly ground black pepper. 11. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot.

SPICY OLIVE OIL

Steps:

• Soak the bay leaves for a few minutes in hot water.
• Put the whole and dried chilis in a bottle.
• Add the bay leaves.
• Fill the bottle with olive oil.
• Shake well and let sit for 4 days, shaking at least once a day.
• The oil is now ready to use.
• You can add more olive oil if you find it is becoming too hot.

CHICKEN CALABRESE

Steps:

• Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
• In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
• Salt and pepper as needed and simmer 30 minutes.
• Serve with rice or polenta.

SPICY CHICKEN WITH OLIVES

Steps:

• Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock). Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues.
• Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve.
• Chili Oil:.
• 2 Cups olive oil.
• 4 Teaspoon red pepper flakes.
• Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4 ounce bottle. Seal the lid. Refrigerate up to 1 month.