As the warmer season draws near, here is great Mediterranean meal with a bright and refreshing sauce that just tastes like spring.
So what is Peperonata?...
Peperonata is a Sicilian "contorno," meaning a side dish. Peperonata is traditionally made with stewed peppers, onions, tomatoes and basil and served warm or cold. It is a popular accompaniment to a lot of italian dishes especially for barbecues. Some recipes do add capers, eggplants , olives and other fresh herbs as it varies from every region in Italy but the main star of this dish is the pepper-hence, the name.
Peperonata is usually prepared by slicing the vegetables in julienne cuts. However, since we are making a sauce for this recipe instead of a side dish, there is no need to julienne the vegetables. A rough chop will work as the vegetables will eventually be pureed into a sauce.
And what is spatchcock chicken?
Spatchcocking as funny as it may sound, is simply a butchering technique to butterfly or flatten a chicken.
Then why do we have to go to all the trouble to spatchcock a chicken when we could easily roast it as it is?
First, the bird marinates faster and absorbs the marinade effectively inside and out, thereby rendering much intensified flavors. Secondly, it cuts the cooking time in half and the best part is a total top surface area of crispy skin!
Spatchcocking a chicken is an easy process. All you need to do is to remove the backbone with kitchen shears and flatten the bird by popping the breastbone and splitting it out with a kitchen knife (There are several tutorial videos available online). The most important thing is remember to tuck the wings behind the breast to keep it from burning.
Peperonata Sauce
Ingredients:
6 to 8 Pcs. Bell Peppers (Chopped)
1 Bulb Onion (Chopped)
6 Cloves Garlic (smashed)
1 Cup Tomato
1/4 stick Butter
As Needed Olive Oil
1 Shot Whisky (I used tomatin 12)
1/2 Cup Water
1 Tbsp. Balsamic Vinegar
As Needed Salt & Pepper
Garnish Parsley & Rosemary Blend-or any herb of choice (finely minced)
Procedure:
Add the olive oil in a pan on low heat and sauté the garlic until brown, followed by the onions until caramelized. Add in the whiskey to deglaze. Next, the tomatoes, bell peppers, water and balsamic vinegar. Simmer covered on low for 15 to 20 minutes. Using a hand blender, puree until it reaches a sauce consistency. Stir in the butter until melted and season with salt and pepper to taste-continue to simmer on low to keep warm.
Spatchcock Chicken
Ingredients:
1 Pc. Whole Chicken (Spatchcocked)
1 Stick Salted Butter (softened)
6 Cloves Garlic (minced)
1 Tbsp. Fresh Rosemary (Minced)
As Needed Salt & Freshly Ground Pepper
Procedure:
Make a compound butter by mixing all the last four ingredients on top.
Season the spatchcocked chicken with the compound butter underneath the skin, on top and at the bottom. Set aside in the ref for at least an hour or overnight.
In a pan, roast the chicken in the oven until cooked (internal temp. reaches 160F). Crank up the heat to broil and crisp the skin. Remove from the oven and gently pour the warm peperonata sauce around the spatchcock chicken, making sure not to drizzle the sauce on the surface of the skin to keep it crispy. Sit for a few minutes and allow the drippings to to incorporate well with the sauce.
Garnish with herbs and serve warm
*Best served with baked potatoes or crusted bread
Pairing:
A sweet cap of allspice, cinnamon and nuttiness.
Barrell Bourbon Private Release Cask Strength
55.97 ABV
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