When you are stewing something and the pans are simmering on the fire, it feels like you are really cooking something! Especially on rainy Sundays in fall, a stew is something to make you feel good. However it is still 25 degrees in Rome, I had to try this Jamie Oliver recipe out with a new found love of mine, chickpeas!
4 medium chicken filets, a couple of basil leaves. Marinade: 4 toes of garlic, one handful of fresh parsley, the juice and grater of 1 lemon, salt and pepper, and tablespoon of olive oil (extra vierge). Chickpea stew: olive oil, onion , 4 toes of garlic, 1/2 teaspoon of (smoked) pepper powder, 1 jar of grilled peppers in olive oil (280 g.), 8 red and yellow tomatoes without seeds, 1 can of chickpeas (400 g.), white or red wine vinegar, 1 or 2 red peppers without seeds.
Cook the garlic toes for about 8 minutes until they are soft. Put them in a bowl and mash them with a fork. Mix the garlic with the parsley, juice and grater of a lemon, salt and pepper and olive oil. Marinate the chicken with this mix and put it in the fridge for 2 hours. If you would like to use chicken legs and chicken filets, just as Jamie Oliver does, be sure to put the marinade between the meat and the skin of the chicken legs.
If you are ready, heat up the oven until 200 degrees. Take a large pan with some olive oil in it and let it simmer on medium fire. Put the onion, chopped garlic and pepper powder in the pan and let it on the fire for about 10 minutes until it is soft but not darkened. Then, put the grilled peppers with the olive oil from the jar in the pan, with the chopped tomatoes and the chickpeas together with some vinegar, chopped pepper, salt and pepper. Stir it a little and when the stew cooks, leave it on the fire for about 30 minutes.
Take the chicken filets and grill them in a grill pan for 10 minutes, until they are brown and tasteful. Put them in the oven until the stew is ready. Serve the chicken on the stew in a nice dish.