1.5kg / 3lb chicken, cut into serving pieces
3 large peppers, red, yellow or green
90ml / 6 tbsp olive oil
2 medium red onions, finely sliced
2 cloves garlic, finely chopped
small piece of dried chilli, crumbled (optional)
100ml / 4fl oz / 1/2 cup white wine
salt and black pepper
2 tomatoes, fresh or canned, peeled and chopped
45g / 3 tbsp chopped fresh parsley |
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Trim any fat off the chicken, and remove all excess skin. Prepare peppers by cutting them in
half, discarding the seeds and the stem. Slice into strips.
Heat half the oil in a large heavy saucepan or casserole. Add the onion, and cook over low heat
until soft. Remove to a side dish. Add the remaining oil to the pan, raise the heat to moderate,
add the chicken and brown on all sides, 6-8 minutes. Return the onions to the pan, and add the
garlic and dried chilli, if using.
Pour in the wine, and cook until it has reduced by half. Add the peppers and stir well to coat
them with the fats. Season. After 3-4 minutes, stir in the tomatoes. Lower the heat, cover the pan,
and cook until the peppers are soft, and the chicken is cooked, about 25-30 minutes. Stir
occasionally. Stir in the chopped parsley and serve.
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