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Roman Chicken with Creamy Mash

Chicken thigh fillets are browned in a large pot, then set aside while garlic, red capsicum and a sliced long red chilli soften. Everything goes back in with bottled passata, dried oregano and thyme, and simmers gently until the chicken is tender and the sauce has thickened. Meanwhile potatoes are boiled and mashed with butter and milk until creamy, ready to soak it all up. It is an easy, one-pot Italian dinner that suits a weeknight. The chicken can also be shredded, returned to the sauce and tossed through al dente spaghetti if you would rather serve it as pasta.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 chicken thigh fillets
  • 2 tbsp olive oil
  • 4 cloves garlic chopped
  • 1 red capsicum sliced
  • 1 long red chilli sliced
  • 700 g bottled passata
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 kg potatoes peeled and chopped
  • 50 g butter
  • 1/3 cup milk or cream for the mash

Equipment

  • Large pot
  • Saucepan (for boiling potatoes)

Method
 

  1. Heat oil in a large pot and brown chicken thighs on both sides. Remove and set aside.
  2. Add garlic, capsicum and chilli to the pot and cook for 2–3 minutes.
  3. Return chicken to the pot, add passata, oregano and thyme, and season. Cover and simmer for 25–30 minutes until chicken is tender.
  4. Meanwhile, boil potatoes until soft, drain, and mash with butter and milk until creamy.
  5. Serve chicken and sauce over the mash.

Notes

Rated 9/10. Variation: shred cooked chicken, return to sauce, mix with cooked al dente spaghetti and serve as "Roman Chicken (Spaghetti)" instead of with mash or polenta.
Source: Delicious - Love To Eat