Equipment
* optional
Ingredients
Chicken and Braise
- 800 g chicken thighs, bone-in, skin-on
- 15 ml extra virgin olive oil
- 200 g red bell pepper, sliced into strips
- 200 g yellow bell pepper, sliced into strips
- 150 g red onion, sliced
- 15 g garlic, minced
- 60 g 'nduja paste
- 30 g tomato paste
- 400 g crushed tomatoes
- 150 ml chicken broth
Olive Oil Mash
- 800 g yukon gold potatoes, peeled and quartered
- 80 ml extra virgin olive oil
- 100 ml water, reserved from boiling potatoes
- 5 g kosher salt
Garnish
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Place the quartered potatoes in a large pot, cover with cold, heavily salted water, and bring to a boil. Reduce heat slightly and simmer for 15-20 minutes until completely tender.
While potatoes boil, heat 15ml of olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and place skin-side down. Sear for 8-10 minutes until the skin is deeply golden and fat is rendered. Flip and cook for 2 more minutes. Remove chicken and set aside, leaving the rendered fat in the pan.
Lower heat to medium. Add the sliced red onion and bell peppers to the chicken fat. Cook for 8 minutes, stirring occasionally, until vegetables soften and edges begin to caramelize.
Reduce heat to medium-low. Add minced garlic and 'nduja paste. Stir continuously for 2 minutes, allowing the 'nduja to melt and coat the vegetables. Stir in the tomato paste and cook for 1 more minute until it darkens slightly.
Pour in the crushed tomatoes and chicken broth. Scrape the bottom of the pan to release any browned bits. Nestle the chicken thighs back into the sauce, skin-side up. Bring to a gentle bubble, cover, and simmer on low for 25 minutes until the chicken reaches an internal temperature of 74°C/165°F.
Before draining the potatoes, reserve at least 100ml of the starchy cooking water. Drain potatoes and immediately pass them through a ricer or mash thoroughly. Vigorously fold in the 80ml extra virgin olive oil and enough reserved potato water to achieve a silky, smooth consistency. Season with salt to taste.
Spoon a generous bed of the olive oil mash onto wide, shallow bowls or plates. Top each with a chicken thigh and generously ladle the sweet pepper and 'nduja sauce over the mash. Garnish with chopped fresh parsley.
Chef's Notes
- The quality of olive oil used in the mash dictates the final flavor profile. Choose a fruity, grassy variety rather than a peppery one, which might clash with the spicy 'nduja.
- Browning the chicken thoroughly in the beginning is not just for texture; the rendered chicken fat is crucial for sautéing the vegetables and builds the flavor base for the sauce.
- If 'nduja is unavailable, you can substitute a high-quality soft chorizo or finocchiona paste, augmented with a generous pinch of Calabrian chili flakes.
- Always reserve more potato water than you think you need. The starch in the water is the key to emulsifying the olive oil with the potato starches without dairy.
Storage
Refrigerator: 4 days — Store chicken and sauce separate from mash if possible to preserve textures.
Freezer: 2 months — Mash may lose some structural integrity upon freezing but will still taste excellent.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water to the sauce if it has thickened too much.
