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Type |
Informal Meal |
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Food |
Chicken Pepperonata with Pasta Little Fruit Charlottes |
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Booze |
Medium-dry white wine |
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Serves |
Four diners; Starting 7.00pm |
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Sources |
"Quick and Easy Practical Cookery", Parragon, Bath, 2002., p157 for main course "Quick Cook", Thane Prince, Chatto & Windus, London, 1994, p77 for dessert |
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Notes |
Uses a food processor to make breadcrumbs for dessert |
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Onion (one; small) |
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Red pepper (one) |
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Orange (or yellow) pepper (one) |
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Green pepper (one) |
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Garlic clove (one) |
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Oregano (fresh; 1 tablespoon (or dried 1 heaped teaspoon)) |
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Blackberries (115g/4oz) |
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Apricots (tinned, halves or slices; one tin c. 400g/14oz (or eight ripe fresh apricots)) |
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Butter (60g/2oz) |
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Chicken thighs (eight: c.600g/21oz; skinless) |
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Olive oil (30ml/2tbsp) |
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Chopped tomatoes (tinned; 400g/14oz) |
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Flour (wholemeal (but plain is OK); 2 tablespoons) |
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Sugar (soft, brown; 60g/2oz) |
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Crusty wholemeal/granary loaf OR Pasta (any; 400g/14oz) |
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Pepper in grinder |
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Medium-dry white wine |
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When?: Timeline minus c.three hours (e.g. c.3.00pm)
How long?: Pre-preparation takes about 1 minute
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Ö |
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1 |
Put wine in fridge |
When?: Timeline minus c.one hour (e.g. c.5.00pm)
How long?: Preparation takes about 35 minutes
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Ö |
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1 |
Cut the onion into small slices |
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2 |
Core, deseed, wash and cut the peppers into slices |
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3 |
Measure out 2 tablespoons of flour into a cup; Pour 2 tablespoons of olive oil into a second cup |
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4 |
Put peeled garlic clove into garlic press |
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5 |
Remove any skin from chicken thighs (if not able to get skinless) |
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6 |
Open 400g (14oz) tin of tomatoes |
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7 |
Chop enough fresh oregano to make 1 tablespoon (or pour 1 heaped teaspoon of dried oregano |
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8 |
Grease four ramekin dishes or other ovenproof small pudding bowls with a little butter; dishes can be around 10cm (4") across by 5cm (2") deep |
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9 |
Wash 115g (4oz) blackberries; if using fresh apricots, wash and halve them |
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10 |
Divide apricot slices/halves and blackberries evenly between the dishes (c. four apricot halves and half-a-dozen blackberries per dish) |
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11 |
Put 175g (6oz) of granary or wholemeal bread into a food processor; Process into breadcrumbs |
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12 |
Measure out 60g (2oz) of butter and 60g (2oz) of soft brown sugar |
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13 |
Melt the butter in a medium saucepan over a low heat; then add the sugar and stir for about a minute |
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14 |
Turn the heat off and gradually add the breadcrumbs into the mixture, stirring until thoroughly mixed |
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15 |
Divide the breadcrumb mixture out on top of the fruit in each fruit dish |
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16 |
Cover the fruit dishes and leave to cool; When cooler, place into fridge |
Note: Keep food fresh in containers; Any dairy/fish/meat in fridge
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Ö |
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1 |
Get cooking implements ready: |
One large non-stick saucepan with lid; Slotted spoon or spatula; Two large bowls – one for flour; one for set-aside chicken |
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2 |
Get serving implements ready: |
One large serving bowl for chicken; One breadboard and knife for bread; One serving spoon |
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3 |
Get eating implements ready: |
Large plates for first course; Wine glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
All prepared items; Chicken; Black pepper; Loaf |
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5 |
Get changed for dinner |
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|
Ö |
Abs |
Rel |
Your |
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6.06 |
0 |
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Sprinkle flour into large bowl and then cover chicken thighs in the flour |
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6.09 |
+3 |
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Wash hands |
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6.11 |
+5 |
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Heat oil in large non-stick saucepan over a medium-high heat |
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6.13 |
+7 |
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Put chicken thighs to cook in saucepan and stir about until lightly browned |
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6.20 |
+14 |
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With slotted spoon, put fried thighs aside in bowl |
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6.22 |
+16 |
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Add sliced onion and garlic into saucepan and keep stirring and frying until soft |
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6.26 |
+20 |
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Add sliced peppers, tin of tomatoes and oregano to saucepan; Bring to the boil |
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6.31 |
+25 |
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Once boiling, put thighs on top of vegetable mix in saucepan; Season with a grind or two of pepper |
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6.33 |
+27 |
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Cover the saucepan with its lid; Turn heat down to low-medium to allow mixture to simmer |
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6.47 |
+41 |
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Turn thighs over on top of vegetable mix |
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6.49 |
+43 |
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Set plates and serving bowl to warm by oven |
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6.58 |
+52 |
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Check chicken is completely cooked and tender |
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6.59 |
+53 |
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Slice bread into very large chunks |
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7.00 |
+54 |
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Put chicken into serving bowl and serve onto plates with large chunk of bread |
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7.15 |
+69 |
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Turn oven on to 190oC/375oF/Gas Mark 5 |
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7.20 |
+74 |
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Take the fruit dishes out of the fridge and put into the oven to bake |
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7.35 |
+89 |
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Take fruit dishes out of the oven and serve |
· Use pasta instead of bread – 400g/14oz of pasta – put 3 pints (1½ l) water on to boil at +22 minutes; put pasta into boiling water at +38 minutes; give pasta a stir to prevent sticking at +43 minutes; drain in colander at +53 minutes.
· For the pudding, use peaches instead of apricots; use blueberries or raspberries instead of blackberries
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http://www.thinkproof-cooking.com/chickenpepperonata.htm
& http://www.timeline-cooking.com/chickenpepperonata.htm June 2007