8 chicken thighs
6 peppers (2 x red, 2 x green, 2 x yellow)
400ml chicken stock
100ml tomato passata
20g chopped shallots
1 fresh large chilli, chopped finely
10ml Extra Virgin Olive oil
Flour, for dusting
Salt & pepper, to taste
Flour the chicken thighs lightly in the seasoned flour. Heat the oil in a large skillet over medium heat, and brown the chicken pieces well on all sides until gold.
In a separate pan, sweat the shallots and N’Duja for a few minutes. Add the chopped capsicums, passata and 200ml chicken stock and bring to the boil. Then add the chicken and chopped herbs. Taste before putting everything in the wood fired oven and bake for approximately 20 minutes adding a little of the remaining stock while cooking.
To serve, place a bed of olive oil mashed potatoes on each plate, and place a couple of the chicken pieces on top. Serve hot.