If you need a meal that looks like it’s been lovingly slaved over for hours, but really you’ve just chucked a load of ingredients in a saucepan and let it cook, then this one pot chicken with peppers recipe is that dish. It’s simple, healthy and packed full of flavour from the herbs and spices.
Ingredients (serves 4)
A whole chicken
500ml Cirio Passata Rustica
4 bell peppers (a mix of green and yellow ones)
4 cloves of garlic, chopped
1 chilli, finely-chopped
Extra virgin olive oil
1 glass dry white wine
Rosemary
Salt
Pepper
Method
Chop the chicken into pieces, leaving the skin on. Cut the peppers into 3cm-wide pieces.
Fry the chopped garlic and chilli in a saucepan, add the chicken and then fry for another eight minutes.
When the chicken is browned, add the glass of wine and allow to evaporate over a high heat.
Add the peppers, the passata, the salt, pepper and rosemary. Then lower the heat.
Cover the saucepan and cook for 60 minutes, adding a little water, so it doesn’t dry out.
Recipe courtesy of Cirio.
