Recipe | Chicken
Italian Chicken

My version of Roman chicken.

9 chicken drum sticks, skin removed.
1/4 cup flour
salt and pepper

  • Coat each drum stick in flour.

Olive Oil

  • Fry the drum sticks in a pan until golden on all sides.
  • Remove from pan and set aside.

4 garlic cloves, diced
1 large red onion, sliced

  • Add to pan.
  • Fry until softened.

4 large capsicums (any colour), sliced
1/2 cup olives (I used black)
[Optional] capers
400 gram can of tomatoes
200 mls of chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
salt and pepper

  • Add to pan.
  • Return chicken to pan.
  • Cover.
  • Bring to boil.
  • Simmer for 20 minutes.

Serve on rice.