Chicken with Green Peppers recipe
ingredients
6 chicken portions, 1/3 cup (75 g) butter
1 tbsp oil 2 onions, sliced
2 green peppers, deseeded and cut into strips
1 lb (450 g) tomatoes, peeled
1 tbsp tomato puree (paste)
salt and freshly ground black pepper
1 tsp caster sugar (superfine granulated)
1 tbsp cornflour
2/3 cup (150 ml) 1/4 pint dry white wine
1 tbsp oil 2 onions, sliced
2 green peppers, deseeded and cut into strips
1 lb (450 g) tomatoes, peeled
1 tbsp tomato puree (paste)
salt and freshly ground black pepper
1 tsp caster sugar (superfine granulated)
1 tbsp cornflour
2/3 cup (150 ml) 1/4 pint dry white wine
method
1. Preheat the oven to 375°F (190°C) Gas Mk 5.
2. Fry the chicken portions in the oil and butter until evenly browned all over.
3. Remove from the pan and place in a casserole.
4. Add the onions and peppers and saute gently for 5 minutes until soft but not brown.
5. Add the tomatoes, tomato puree, seasoning and sugar, stir well and simmer for another 5 minutes.
6. Blend the cornflour with the wine and stir into the sauce, Bring to the boil and simmer for a further 2 minutes.
7. Pour over the chicken, cover and cook in the oven for 40 minutes.
2. Fry the chicken portions in the oil and butter until evenly browned all over.
3. Remove from the pan and place in a casserole.
4. Add the onions and peppers and saute gently for 5 minutes until soft but not brown.
5. Add the tomatoes, tomato puree, seasoning and sugar, stir well and simmer for another 5 minutes.
6. Blend the cornflour with the wine and stir into the sauce, Bring to the boil and simmer for a further 2 minutes.
7. Pour over the chicken, cover and cook in the oven for 40 minutes.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
