Situated only a few kilometers from the Lodge, Ayton Farm not only produces amazing tasty
chickens, but it ticks all the right boxes of our Ecotourism philosophy.
1 red capsicum
1 yellow capsicum
1 table spn olive oil
1.5kg Ayton Farm chicken thigh pieces, excess fat trimmed
2 brown onions, halved, cut into wedges
2 garlic cloves
½ cup white wine
1 660ml passata (tomato pasta sauce)
1 cup Chicken stock
8 sprigs fresh thyme
½ cup pitted black olives
Preheat grill on high. Place capsicum, skin-side up under grill and cook for 8 – 10 minutes or until charred and blisters. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
Heat the oil in a large heavy-based frying pan over medium-high heat. Cook the chicken pieces for 5 minutes, turning until browned. Set aside.
Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, passata, stock and thyme. Season with salt and pepper.
Add chicken pieces and cover. Cook on low for 30 minutes or until chicken is cooked.
Serve with salad or your favourite steamed vegies.