"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.
- 70 ml olive oil
- 6 chicken thighs
- 150 gm cacciatore salami, thickly sliced
- 150 gm fennel and chilli salami, thickly sliced
- 150 gm prosciutto ends (see note), cut into rough 3cm pieces
- 6 salad onions, halved
- 12 garlic cloves, unpeeled
- 9 very ripe vine-ripened tomatoes, scored
- 250 ml chicken stock (1 cup)
- 8 thyme sprigs
- 200 gm Sicilian green olives
- 1 8cm piece parmesan rind, optional
- ½ cup each basil and flat-leaf parsley (loosely packed)
- extra-virgin olive oil, To serve
- 1Preheat 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.
- 2Blanch 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).
- 3Divide 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