RECIPE: Chicken Pepperonata

29 Aug 2013

A one-pot wonder with chicken and seasonal red peppers



1 whole chicken, cut into pieces or 4 breasts and 4 thighs

4 red peppers, cut into eight and deseeded

2 large onions, thickly sliced

1 can chopped tomatoes (use 2 if you prefer more sauce)

4 garlic cloves, bashed

2 tbsp dried oregano

2 tbsp dried thyme

Salt and pepper, to taste 


1.  Season the chicken with salt and pepper and sear skin-side down in a hot pan until browned.

2. Put the chicken in a deep oven dish, add the peppers, onion, chopped tomatoes and herbs. Mix through and drizzle over some olive oil. 

3. Bake in the oven for about 30 to 45 minutes until the chicken is cooked through.