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Mediterranean chicken

Ingredients 16
Servings 4


  • 1
    large onion
  • 1
    large red sweet pepper
  • 1
    large yellow sweet pepper
  • sunflower or olive oil for frying
  • 8
    chicken pieces
  • 2
    cloves garlic
  • 2
    crushed chilli
  • 125
    oil-packed sun-dried tomatoes
  • 30
    tomato purée
  • 275
    chicken stock
  • 170
    dry white wine
  • 12
    black olives
  • 2
  • 5
  • salt and milled black pepper
  • 2
    sprigs fresh thyme or origanum


Slice onions lengthways into medium-width strips.
Halve peppers, discard pith and pips and slice into strips 5 mm wide.
Set aside.
Heat oil in a large pan.
Add chicken and fry on all sides until golden.
Remove from pan and drain on absorbent paper. Set aside.
Add a little extra oil to the pan (use reserved oil from tomatoes for extra flavour).
Add onion, garlic and chilli and sauté until glossy.
Add peppers and cook for 2 to 3 minutes, or until softened.
Add chicken pieces and allow to brown a little more.
Add sun-dried tomatoes and tomato purée and toss to coat.
Add stock (made with 1 1/2 cubes) and wine and bring to boil.
Reduce heat and add remaining ingredients. Season well.
Cover and simmer very gently for 50 minutes, or until chicken and vegetables are tender.
Add fresh herbs and serve with nutty brown or basmati rice.

Read more on: poultry

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