Fregola with Braised Chicken
Easy and nutritious this braised chicken will suit everyone.
- 500 gm packet fregola sarda or fregalone
- 4 whole Chicken drumsticks
- 40 ml olive oil 2 Tablespoons
- 40 gm flour 2 tablespoons
- 100 gm carrot diced
- 100 gm onion diced
- 1 clove garlic crushed
- 1 sprig rosemary
- 500 ml chicken stock 2 cup
- 250 ml tomato passata plain tomato puree
- 3 whole anchovies
- 250 ml chicken stock extra
- 25 gm butter
- 20 ml oil
- 30 gm grated parmesan to serve
- 1 tablespoon parsley chopped (to serve)
Put a deep fry pan or pot on to heat up. Mix the flour, salt and pepper and roll the chicken the ch in it add the oil to the pot. Fry the drumsticks on medium turning to brown on all sides.
Turn down the heat and add the onion, carrot and garlic and toss till just fragrant, but not colouring. Drop in the stalk of rosemary add the stock, anchovies and passata into the pot and turn down to let it simmer
Simmer with a lid on till the chicken is cooked through and falls from the bone easily when poked with a fork. ( Approx 20 minutes). Take the chicken out of the sauce and put aside.
Meanwhile put a large pot of salted water on to boil
Add the extra chicken stock to the tomato sauce and simmer till it starts to reduce and the carrots are soft enough to be squashed with a fork.
Remove the rosemary and blend the sauce with a stick blender or Vita Mix blender. Pour the sauce back into the pot and remove the chicken from the bones, discarding the bones and sinew (also skin if you prefer), then add the chicken back into the smooth sauce. Simmer gently, to reheat the chicken.
Boil the Fregola till it is still aldente but softened, much like ordinary pasta ( try a piece). Drain and return to the pot adding seasoning and oil or butter.
Serve the Braised Chicken with carrot and tomato sauce with grated parmesan and chopped parsley