Getting back into cooking since 2009.

Saturday, January 17, 2009

Chicken with Peperonata and Corn and Bacon Salad

This is the sort of dish to cook when you can't be bothered doing anything too strenuous: a tender (read: fairly boring) cut of meat rubbed with spices and grilled, served with a salad and a sauce.

It's basic, rustic, and all kinds of flavourful.

I rubbed a chicken breast with some cracked fennel seeds, chilli flakes, lemon zest and salt and pepper, then grilled it on the BBQ. Beautiful spice rub, but I should've butterflied the chicken. I hate thick, uninteresting chicken breast.

The salad is just corn, bacon and mint. Fantastic flavour combination! Grilled a couple of cobs of corn on the BBQ, tossed through four rashers of bacon chopped and sauteed, then ripped up a small handful of mint.

The chunky sauce is peperonata, an Italian capsicum and tomato quick stew of sorts. Sweat half an onion in olive oil, add a couple of cloves of garlic, then a couple of chopped up capsicums. Cook with the lid on for around 15 minutes, then add three or four chopped tomatoes and some pepper, cook for another 5 minutes or so, then take the lid off and reduce 'til it's thick enough. Add a couple of splashes of red wine and serve! I half-followed Stephanie Alexander's recipe, but this is a pretty standard sauce.

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