Chicken with tomato, herb and chilli sauce

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based on a recipe from Anna del Conte in The Classic Food of Northern Italy. The lemon, chilli and herbs give a wonderful flavour to the chicken.


  • 1.4kg free range chicken chopped into 8 pieces
  • ½ lemon
  • olive oil
  • 60g unsalted butter
  • 150ml dry white wine
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • salt and freshly ground black pepper
  • sauce
  • olive oil
  • 1 small onion, finely chopped
  • 1 small red chilli finely chopped
  • rind of 1 lemon
  • 1/2 cup chopped fresh herbs, oregano, parsley, rosemary, thyme
  • 400g tin Italian tomatoes





Rub the chicken with the lemon. Heat the olive oil and butter in a pan and brown the chicken on all sides. Pour over the wine and allow to bubble for 2 minutes. Lower the heat and add the onion and garlic, season with salt and freshly ground black pepper. Cover and cook for 20 minutes.
Meanwhile heat a little olive oil in a saucepan and add the onion. Chilli and lemon rind. Cook gently for 4 minutes until the onion softens, add the herbs and continue to cook for another minute. Add the tomatoes and bring to the boil, reduce to a simmer and continue to cook, stirring at times for another 15 minutes. Pour sauce over the chicken and cook for a further 20 minutes.

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