Fried Chicken with Peperonata

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The chicken in this recipe is served with a delicious spicy tomato and green pepper sauce. The sauce goes well with chicken but it can be cooked separately and served with steak or chops.


  • 4 chicken joints
  • 25 g/1 oz butter
  • 2


Wipe the chicken joints and trim neatly. Melt the butter and oil in a large frying pan. Add the chicken joints and fry gently for about 15 minutes, turning to brown on both sides.

Meanwhile, prepare the onion and garlic, halve, deseed and shred the peppers. Scald the tomatoes and peel away the skins. Slice the tomatoes, then add along with the prepared vegetables to the chicken. Sprinkl