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 tablespoons olive oil
  • 2 medium-sized onions, peeled and sliced
  • 1 clove garlic, crushed and finely chopped
  • 2–3 green peppers
  • 450 g/1 lb tomatoes
  • 2 level teaspoons castor sugar
  • 1 level teaspoon paprika
  • salt and freshly milled pepper
  • bay leaf
  • few black or green olives


    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. Sprinkle with the sugar, paprika and a seasoning of salt and pepper. Add the bay leaf and cover with a lid. Simmer gently for a further hour; no liquid is needed as sufficient will come from the tomatoes.

    About 5 minutes before serving add the olives, then check seasoning and serve the chicken joints with the rich vegetable sauce that will have cooked around them.