Chicken with Tomatoes and Sweet Peppers

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Tomatoes along with onions and green sweet peppers make a tasty and colourful combination of vegetables for a casserole. Only a little stock is required in this recipe since much of the juice needed will come from the tomatoes during cooking.


  • 4 chicken joints
  • seasoned flour
  • 50 g/2 oz butter
  • 3 medium-sized onions
  • 2 large green peppers
  • 350 g/12 oz tomatoes
  • salt and freshly milled pepper
  • 1 teaspoon castor sugar
  • 1.5 dl/¼ pint chicken stock


    Trim the chicken joints neatly and dip both sides in seasoned flour. Add to the hot butter melted in a frying pan. Fry the chicken joints gently, turning to brown on both sides. Then lift from the pan and place in a casserole.

    Peel and slice the onions and halve, deseed and shred the green peppers. Add these to the hot butter remaining in the frying pan. Cover and fry gently for about 10 minutes to soften them.

    Meanwhile skin the tomatoes, then halve them and scoop out the seeds. Chop the tomato flesh up coarsely and add to the chicken joints along with the softened onion and green peppers. Season with salt and pepper and add the sugar. Add the stock. Cover the casserole with a lid, place in the centre of a moderate oven (180°C., 350 °F., Gas Mark 4) and cook for 1 hour. Serve the chicken joints with the cooked vegetables and juices from the casserole.