This weekend I’ve been to my grandmother’s house..in the country side. It’s the place I grew up and every time I go there…it brings back so much beautiful memories.
When I was just a kid, my grandmother prepared for me this dish very often and every time was absolutely delicious. So, today I tried to recreate the taste of the chicken stew …made by my grandmother… the difference is that I don’t have a wooden stove.
This dish is prepared in a very special pot…the clay pot. The clay pot has to stay sunk in water for about half an hour before you put it in the oven, and the oven has to be cold… because if you preheat it… the clay pot will break into pieces.
For 4 servings you will need:
- one chicken ….about 1.5-2 Kg;
- 4 red onions (shallots);
- 4 medium size tomatoes;
- 3 red peppers;
- salt and pepper to taste;
- thyme leaves and fresh parsley
Cut the chicken into pieces, season it with salt and pepper and add some thyme leaves. Drizzle a little olive oil, put the chicken in the clay pot and place it in the oven for about 20 to 30 minutes, just to catch a little brown color…
Until the first cooking phase is over let’s prepare our vegetables. Cut everything into pieces as in the following pictures.
Peel the tomatoes and mix it together with a little olive oil and the vegetables.
It’s time to get the chicken out of the oven.
Now toss all the vegetables over the chicken, mix well, cover the clay pot and put it back in the oven for an hour or so…
If you are wondering why I didn’t add any water here’s the explanation: the reason for the clay pot to stay sunk in water for minimum 30 minutes is to absorb water. This way the water is released while cooking, giving the dish an incredible taste!
After an hour or so (depending on your type of oven), get the clay pot out of the oven, add a little bit of garlic (for a more fresh taste) and then toss the fresh parsley.
That’s all! I promise… it taste incredible!