Chicken with red peppers and olives
Chef:
Domini Kemp
Prep:
15 mins
Cook:
45 mins
This chicken dish is just magic in flavour and you can use either fresh or jarred peppers. Stoned black kalamata olives just seem to make everything taste good.
1 jar of roasted red peppers
8 pieces of chicken, skin removed
30 cloves garlic, unpeeled
Bay leaves
Bunch rosemary
110g jar black stoned olives
100ml olive oil
1 glass white wine
Preheat the over to 180 C / 350F / Gas Mark 4.
Drain enough of the red pepper pieces to amount to two whole ones and chop then into thick strips. This is usually about 4-6 whole pieces of peppers from the jar.
Toss all the ingredients together in the pot that you will use to cook it in or, if easier, in a big bowl and then transfer to a casserole pot with a tight-fitting lid.
Bake for at least 30 minutes and then remove the lid and give it a little stir trying to get at some of the juices at the bottom to drizzle onto the top parts and bake for 15 more minutes.
You should have fully-cooked beautiful moist chicken pieces.
Serve with some nice bread, a platter of cheese and a big green salad.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Alcohol, Chicken, Vegetables
Recipe Type
Dinner, Easy Recipes
Level of Difficulty
Easy