I never do this; post without all of the photos showing you how to do it. I didn’t intend to share this recipe. It was one of those ‘let’s see what’s in the fridge and throw it together dishes’. When I took my first bite, I kicked myself for not taking more shots. It’s easy to make and the flavour is pot-licking delicious!

The secret to success is letting the peppers melt into the oil. You’ll see what I mean…

ONE SKILLET ITALIAN CHICKEN – serves 4

• 1 – 3lb fryer cut-up
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter
• 4 anchovies, chopped – they’re just for seasoning, it won’t taste fishy at all!
• 2 cloves of garlic, minced
• 1 red bell pepper, sliced thin
• 1 – 19 ounce tin whole peeled cherry tomatoes in puree
• 1 cup large Italian green imported olives – make sure your guests know they have pits
• 2 tablespoons flat Italian parsley, chopped
• sea salt and lots of freshly ground black pepper

THE STEPS

1.  Place a heavy skillet over medium high heat.
2. Add olive oil.
3. When oil is hot, place chicken pieces in the skillet, bone side down, without crowding. You’ll have to do several batches.
4. Cook on one side for 5 minutes then turn the chicken over for the same amount of time. Cook all of the chicken in this manner. Remove well-browned chicken to a platter.
5. When all of the chicken is well browned and out of the skillet, add butter to the dirty skillet.
6. When butter is sizzling add chopped anchovies, garlic and peppers.
7. Reduce heat so that the anchovies, garlic and peppers melt into the oil/butter mixture – 10 – 15 minutes. Stir often.
8. Once the peppers are jammy, add the cherry tomatoes and green olives.
9. Increase heat and bring to a boil then add the chicken pieces.
10. Reduce heat, cover and simmer skillet until chicken is cooked through.
11. To serve, top dress with lots of sea salt, freshly ground pepper and chopped parsley.

THE LOVE: Anchovies add depth not fishiness. You gotta trust me.

Thanks for reading.