Saute of Chicken with Mixed Peppers and Herbs

Name: Saute of Chicken with Mixed Peppers and Herbs (Sauté de poulet au mélange de piments)
Cuisine: Swiss
Ingredients: 1 chicken, about 1.5 kg (3½ lb); 50 g (2 oz) onions, sliced; 1 clove of garlic, finely chopped; 100 g (4 oz) fresh mushrooms; 100 g (4 oz) each of red, green and yellow peppers, seeded and cut into quarters; 100 g (4 oz) each of red, green and yellow peppers, seeded and cut into quarters; 100 g (4 oz) each of red, green and yellow peppers, seeded and cut into quarters; 400 g (14 oz) tomatoes, seeded and diced; 550 ml (1 pt) brown poultry stock; a few sprigs of fresh thyme, marjoram and rosemary, chopped; a few sprigs of fresh thyme, marjoram and rosemary, chopped; a few sprigs of fresh thyme, marjoram and rosemary, chopped; 4 basil leaves, finely cut; salt and freshly ground pepper; salt and freshly ground pepper; a few sprigs of parsley, chopped, for garnish

Sauté de poulet au mélange de piments

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

To ensure that this dish has a good colour, it is important not to over-cook the peppers.

Ingredients

1 chicken, about 1.5 kg (3½ lb)
50 g (

Europe
Switzerland
France
Main course
Gluten-free

Method

The chicken should be drawn, wiped clean and divided into eight pieces. Remove the skin; season chicken pieces lightly.
Sauté the chicken in a non-stick pan for about 5 minutes. Remove from the pan.
Sauté the onions, garlic, mushrooms and peppers for 1-2 minutes, stirring constantly. Transfer to a larger oven-proof pan or dish.
Add the tomatoe