The succulent chicken breast of yesterday was too big for the two of us, thus at the same time as the Thai chicken curry I prepare this dish (so easy for our life ‘in between two houses’ ).
Chop and fry 4 garlic cloves and 1 pepperoncini in a drizzle of olive oil. Add 350 grams of chicken breast (with skin and a few bones for extra flavor) and 1 table spoon of chicken herbs. Bake the chicken at each side. Add 125 ml of white wine. Allow the wine to evaporate. Add 125 ml of (home made) chicken stock and 1 teaspoon of fennel seeds. Allow to simmer for 30 mins.
Yesterday I prepared 600 grams of oven dried tomatoes (baking paper, halved tomatoes, pepper, salt, some dried basil and a few drops of olive oil on each tomato, in the oven at 180° for 30 mins or 120° for 60 mins-!!! Cool the tomatoes down in the oven with a small opening of the oven door).
Add the tomatoes, 1 table spoon of desalted capres and 1 table spoon of chopped black olives. Store the dish cool. Reheat the dish 30 mins before dinner time. Serve with pasta, bread or potato wedges. Southern flavors at their best!