Tuesday, January 6, 2009

Chicken Pepperonata


8 skinless chicken thighs
2 tbsp all purpose flour
2 tbsp olive oil
1 small onion - sliced thinly
1 garlic clove - crushed
1 each red, yellow, green bell peppers - deseed, sliced thinly
400 gm can chopped tomatoes
1 tbsp chopped oregano
salt and pepper
fresh oregano to garnish
crusty bread to serve


Remove the skin from the chicken thighs and toss in the flour.

Heat the oil in a wide pan and fry the chicken quickly until sealed and lightly browned, then remove from the pan. Add the onion to the pan and gently fry until soft. Add the garlic, bell peppers, tomatoes and oregano, then bring to the boil, stirring.

Arrange the chicken over the vegetables, season well with salt and pepper, then cover the pan tightly and simmer for 20-25 minutes or until the chicken is completely cooked and tender.

Season to taste, garnish with oregano and serve with crusty bread.

Serves 4

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