Emma Minshull



Serves four

3 pounds of chicken cut into serving pieces

three large fresh peppers, Red green yellow

6 tablespoons olive oil

2 Red onions, finely sliced

2 garlic cloves,finely chopped

small pieces of dried chili, crumbled. (optional)

4 ounces of dry white wine

2 tomatoes fresh or canned, peeled and chopped

3 tablespoons chopped fresh parsley

Salt and ground black pepper

trim fat off the chicken and remove excess skin wash the peppers prepare by cutting them in half scooping out the seeds and cutting away the stem sliced into strips.

Heat half your oil in a heavy sauce pan or casserole and cook the onions over a gentle heat until soft. Remove to side dish

add the remaining oil to the pan, raise and hate to moderate, add your chicken pieces and brown them on all sides, 6 to 8 minutes. Return the onions to the pan and add garlic and diced chili if using.

Poor in your white wine and cook until it has reduced by half.

add your peppers and stir well to coat, season to taste. After three or four minutes, stir in tomatoes lower heat cover the pan with a tightly fitted lid and cook for about 25 to 30 minutes until peppers are soft and the chicken is cooked. Stir occasionally, stir in the parsley and serve.

cooking tips for more elegant version of this dish to serve at a dinner party use skinless boneless chicken breast served with a bed of white rice chopped fresh herbs and parsley.