The last time I went to Jamie’s Italian I had the chicken pizzaiola and it was so tender, spicy and delicious I wanted to try making it myself. It’s served with a puttanesca-type sauce (minus the anchovies) which I love, not just because of the flavour but because it’s so easy and quick to make. This is a supper dish you can have on the table within 15 minutes.
You can watch Jamie making chicken pizzaiola and get his recipe, but I’ve also included my version below. I didn’t have time to marinate the chicken (I will next time though – in oil, rosemary, lemon juice and lemon zest) and I didn’t use a brick or stone for grilling the chicken on both sides at the same time – I used a very hot griddle and turned the chicken instead. But I did use good quality, free range chicken with the skin on.
- 2 chicken breasts, skin on
- 1 clove of garlic, sliced
- Can or pack of passata
- Red chilli, chopped
- 2 teaspoons capers
- 2 teaspoons chopped, stoned black olives
- Fresh oregano
- Dash of olive oil
- Dash of wine vinegar
- Salt and pepper
- Heat the griddle until it’s really hot.
- Season the chicken breast and cook on the griddle for about 5-7 minutes or until cooked, turning halfway. Leave covered to rest.
- Make the sauce – heat the olive oil in a frying pan and gently cook the garlic, chilli, capers, olives and oregano. Add the passata, a dash of vinegar and cook for 4-5 minutes before serving. Jamie sliced up his chicken but I left mine whole and smothered it with the sauce.
Do you have a cheap, fresh and easy recipe I can try? Let me know and I’ll feature it on the site and link back to you.
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