- For the chicken calabrese
2tbsp plain flour
salt and freshly ground black pepper
8 skinless chicken thighs
extra virgin olive oil
shallot, fine chopped
100g 'nduja (spreadable spicy pork sausage)
3 peppers, 1 red, 1 yellow, 1 green, all roughly chopped
100ml tomato passata
400ml chicken stock
1 large chilli, finely chopped
small bunch fresh marjoram, chopped
small bunch fresh chives, chopped
small bunch fresh parsley, chopped
- For the Parmesan mash
100g King Edward potatoes (peeled and cut into chunks)
50g Parmesan, freshly grated
salt and black pepper
Preheat the oven to 180C/Gas 4.
Place the flour on a plate and season with salt and freshly ground black pepper.
Lightly coat the chicken thighs in the seasoned flour.
Heat a glug of oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. Then keep to one side.
In the same pan add a little more oil and gently fry the shallots and n’duja for a few minutes.
Add the chopped peppers, passata and the chicken stock.
Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary.
Transfer the pan to the oven and bake for around 40 minutes.
For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Then cook the potatoes for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.
Using a potato masher and mash well, gradually adding the grated Parmesan.
Season generously with salt and freshly ground black pepper.
To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top.