“We like to use two types of salami: one is hot and the other is milder and imparts a nice fennel flavour into the dish,” says Angel Fernandez. “If you can’t get the ripest tomatoes, use tinned San Marzano.” Cipro orders cacciatore salami from Feather and Bone and fennel and chilli salami from Pino’s Dolce Vita.
Ingredients
Method
Main
1.Preheat oven to 180C. Heat oil in a large non-stick frying pan over medium-high heat, add chicken in batches and fry, turning occasionally, until golden (2-4 minutes). Place chicken skin-side up in a roasting pan to fit snugly and set aside. Add salami, prosciutto, onions and garlic to pan, increase heat to medium-high and fry until golden (2-4 minutes), then scatter over chicken.
2.Blanch tomatoes (20-40 seconds), peel, discard seeds, roughly dice and place in a bowl. Add stock, thyme, olives and parmesan rind, season to taste, then pour mixture over chicken. Cover with foil and bake until chicken is tender (40-50 minutes).
3.Divide among serving bowls, scatter with herbs, drizzle with extra-virgin olive oil and serve.
Note Prosciutto ends are available from select delicatessens.
Drink Suggestion: 2011 Moncaro Geos Rosso Piceno, Ascoli Piceno, Italy Drink suggestion by Penny Watson-Green
Notes
