1500 gm chicken pieces, rinsed, and patted dry
To taste Coarse salt and freshly ground pepper
45 ml extra-virgin olive oil, plus more for drizzling
400 gm potatoes, peeled and cut into large cubes
200 gm bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
45 gm celery, cut into 1-inch-long pieces
300 gm carrots, sliced into 1/2-inch-thick rounds
450 gm plum tomatoes, cut into chunks
100 gm olives, pitted
30 gm capers, rinsed and drained
5 dried hot chiles
300 ml dry red wine – optional
30 gm chopped fresh mint
30 gm chopped fresh flat-leaf parsley
5 drops tabasco sauce
Season chicken pieces with salt and pepper.
In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.
In same pan, combine potatoes, peppers, celery, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes.
Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.
Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with oil.
Sous Chef – Swarup Chaterjee of Jhaal Farezi.