Page 220 - YC Cooking School

Knife

Chopping board
Casserole pot
Tongs
Kitchen spoons

What to do:

1. Season the chicken pieces well with salt, pepper and a pinch of cayenne pepper.
2. Heat the oil and butter in a medium-sized casserole pot.
3. When the butter has melted, place the chicken skin-side down in the pot and brown
well. Once browned on both sides, remove the chicken pieces using tongs and set

aside.
4. To the same pot, add the onion, peppers and garlic and reduce the heat slightly,
cooking for about 10 minutes.
5. Add the tomatoes and cook until the liquid has reduced by half.
6. Add the wine, stirring and scraping the bottom of the pot to detach any valuable
caramelised flavours, then reduce by half.
7. Add the water and the stock cube, stirring as you go.

8. Return the chicken to the pot (skin-side up) as well as any resting juices from the
chicken.
9. Place the lid on the casserole pot and cook on a low heat for 25 minutes or until the
chicken is cooked through.
10. Remove the chicken pieces and place them onto a serving dish.
11. Increase the heat under your pot again and reduce the sauce for a further 5 minutes,
stirring now and then to make sure it doesn’t catch at the bottom.
12. Check the seasoning, add the chopped parsley and pour the sauce over the chicken
just before serving.

© Recipe copyright of Franck Dangereux

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