This is one of our favourite easy backpacker recipes at the Amstel. It might take a bit more (preparation) time and the list of ingredients may be a bit longer, but this chicken stew serves as great comfort food during a lazy hostel night, accompanied with a nice glass of wine. Moreover, the recipe is very easy to make for a large group of people, so get all your hostel friends together to share some good food! Ingredients (serves 2-3)
400 gr chicken, drumsticks, wings or fillets, whatever you prefer
sea salt freshly
ground black pepper
2 bay leaves
2 sprigs
fresh rosemary
1 clove of garlic, peeled (1 crushed, 2 sliced)
200 ml red wine flour,
for dusting extra virgin olive oil
2 anchovy fillets
1 handful green or black olives,
stoned 300 g tomatoes (or use canned instead)
HOW TO
Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge. Preheat your oven to 180ºC. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat a pan, add a splash of olive oil and add the sliced garlic. Fry until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid and let simmer for until chicken is done and, when using drumsticks, the chicken comes off the bone (the longer on the fire, the more tender the meat). Serve with rice or potatoes, or spoon it from your plate with a nice piece of fresh bread.
