Chicken With Peppers

This Italian style chicken dish is easy to prepare from simple ingredients. It starts out on top of the stove and ends up in the oven, all in the same pan.

You need a deep skillet to do this, or you could transfer everything to a casserole dish instead. You could even finish off the recipe on top of the stove and never use the oven at all. The choice is yours.

You need:

• 4 chicken Marylands
• 60mls olive oil
• 4 finely chopped French shallots, or one red onion
• 3 garlic cloves, finely chopped or crushed in little salt
• 4 Roma tomatoes, skinned, deseeded and chopped
• 2 red bell peppers (capsicum) deseeded and sliced
• 1 green bell pepper, deseeded and sliced
• 1 glass white wine
• 1tsp sugar
• 4 sprigs of thyme
• freshly ground salt and pepper

Preheat the oven to 180°C (375°F)

Heat the oil in a thick bottomed skillet and fry the chicken, skin side down, until nicely browned. Turn it over and cook for a further 3-4 minutes. Remove and set aside.

Add the shallots or onion and garlice to the pan. Saute until soft, then add the peppers and allow these to sweat down before adding the tomatoes. Add the wine and sugar, season the mix with salt and pepper, lay the sprigs of thyme over it and put the Marylands on top of the thyme.

Cook in the oven, uncovered, for a further 30 minutes, or until the chicken is cooked through. If it looks like drying out too much, add a little water.

Serve the Marylands on top of the sauce. If you wish, you can remove the chicken skin at this stage for a healthier meal.

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