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1 hour

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Braised chicken with tomatoes and peppers

40 minutes

Braised chicken with tomatoes and peppers

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
8 free-range chicken pieces
Sea salt and freshly ground black pepper, to taste
1 onion, chopped
2 garlic cloves, crushed
1 x 400 g whole Italian tomatoes can
6 small bright salad peppers, quartered lengthways
1 t dried oregano
250 ml chicken stock
Olives a handful
Italian parsley, torn for sprinkling
Rosmarino pasta, cooked al dente, for serving

Method

1. Heat 1 T olive oil in an ovenproof casserole dish. Brown the chicken pieces in the oil, then remove and season to taste.

2. Using the same dish, cook the onion until softened in a little more oil (if necessary). Stir in the garlic, then the tomatoes. Crush the tomatoes with a potato masher and add the peppers and oregano.

3. Return the chicken pieces to the casserole dish. Pour in the stock and bring to a simmer. Add the olives, cover and simmer for 30 minutes or until very tender. If there seems to be too much liquid, remove the chicken and peppers and keep warm. Reduce the sauce over a high heat. Sprinkle with parsley and serve with the rosmarino pasta.

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Seafood pasta salad

Whole Roast duck with cherry, cinnamon and nutmeg sauce

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Buttery roast turkey with sausage stuffing and plums

Cranberry-and-Port-glazed three-bird roast

Gammon with chipolatas, salted toffee apples and pork crackling

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Braised chicken with tomatoes and peppers

Ingredients

Method