{"id":3796,"date":"2026-04-29T11:03:52","date_gmt":"2026-04-29T11:03:52","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3796"},"modified":"2026-04-29T11:03:52","modified_gmt":"2026-04-29T11:03:52","slug":"fricasseed-chicken-with-capers-peppers-pancetta-and-white-wine","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/fricasseed-chicken-with-capers-peppers-pancetta-and-white-wine\/","title":{"rendered":"Fricasseed Chicken with Capers, Peppers, Pancetta and White Wine"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">6 large chicken legs cut in half (I tend to take the skin off, but it keep on if you wish)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 garlic cloves, peeled <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 large onion, sliced into half-moons <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">140 g of pancetta, cut into lardons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a large glass of white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 large red pepper, washed, cleaned and cut into smaller segments <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 scant (flat) tablespoons of capers in salt, rinsed and soaked in cold water for 40-60 minutes<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small touch of chilli pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a sprig of rosemary, leaves picked and chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a heaped tablespoon of freshly chopped parsley (including the stalks)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">250-300 ml of chicken stock<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">two knobs of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">flour for dusting, optional<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Wash the chicken in cold water, pat dry with kitchen or paper towels.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust with flour, optional, and season with salt and pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat up in a large frying pan or a skillet (large enough to fit all of the ingredients) a couple of table spoons of olive oil and add a knob of butter. Once the butter starts to foam add a few chicken pieces into the pan without overcrowding it. Fry on both sides until golden in colour. You most likely will have to do it in batches. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add more olive oil and butter to fry the remaining chicken pieces. Set the chicken aside.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drizzle more olive oil into the pan, once it\u2019s warm add the pancetta and fry for a few minutes until it turns golden and releases some fat into the pan. Now add the sliced onion, season with some salt and fry all together until the onion turns translucent. Add the peeled garlic cloves along with a small piece of chilli pepper, <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">after 2-3 minutes add the chopped herbs and the pepper. Fry for a further 3-5 minutes. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Return the chicken back into the pan or the skillet (along with any juices), pour in the wine and wait until it evaporates by half.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the capers, pour in the the stock and move the chicken pieces around making sure they are evenly immersed in the liquid.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime preheat the oven to 170 C-static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake the fricassee with the lid on for about 1 hour, checking on the dish and turning the chicken every 20 minutes. Keep baking for longer if needed. Taste and adjust the seasoning.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you wish to reduce the sauce and brown the chicken slightly more, take the lid off and bake it for a further 20 minutes or until needed. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve with plain boiled potatoes and a fresh crunch salad, all garnished with freshly chopped parsley.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: 6 large chicken legs cut in half (I tend to take the skin off, but it keep on if you wish) 4 garlic cloves, peeled 1 large onion, sliced into half-moons 140 g of pancetta, cut into lardons a large glass of white wine 1 large red pepper, washed, cleaned and cut into &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/fricasseed-chicken-with-capers-peppers-pancetta-and-white-wine\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fricasseed Chicken with Capers, Peppers, Pancetta and White Wine&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[45,674,675,676,677],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3796"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3796"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3796\/revisions"}],"predecessor-version":[{"id":3805,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3796\/revisions\/3805"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3803"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}