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Garlic Crumbed Chicken with Red Peppers

1 large Chicken.
6 oz. Breadcrumbs
2 cloves Garlic
Olive oil for frying

1 med Onion
3 Red peppers
1 tablespoon white wine vinegar
1 teaspoon sugar.
2 tablespoons Olive oil
12 stoned Black Olives

Fry the breadcrumbs in the 4 tablespoons of Olive oil until golden brown.
Chop and crush the garlic and add to the crumbs.
Put this to one side.

Joint the chicken ; remove the legs and divide into thigh and drumstick.
Remove the breasts and wings in one piece and then and divide in two
(Alternatively you can buy appropriate chicken pieces.)

Fry these pieces in hot oil until brown on all sides.
Put to one side.
Slice the onion thinly ,cut the pepper in half and discard the seeds, then slice it in thin slices also.
Cook the onion and pepper together in a little olive oil in a covered pan for 10 to 15 mts. on a low heat until they are very soft and melting.
Add the vinegar and sugar and black olives and simmer for a few mts. with the lid off.

Put the pepper mixture into a shallow roasting tin or casserole and cook these in a hot oven (200C, 400F, Gas 6) for about 25 minutes or until cooked through (test a thigh to make sure it is cooked through)
For the last five minutes of cooking sprinkle over the crist garlic crumbs.

Serve this with rice or plain potatoes.

June 1, 2010 10:07 AM | 0 Comments
  Martin Dwyer
Consultant Chef