Chicken with Red Pepper Sauce

Name: Chicken with Red Pepper Sauce
Ingredients: 2 cloves of garlic; 2 red peppers, de-seeded; 6 small shallots; 2 tbsp vegetable oil; 55g/2oz butter; 1.5kg/3lb chicken, jointed; 150ml/¼ pint white wine salt and freshly ground pepper; 150ml/¼ pint white wine salt and freshly ground pepper; 1 tsp dried oregano; 1 tbsp tomato purée; 1 tbsp chopped parsley

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

It is always useful to have different ways to prepare chicken, fast becoming the staple food in many a household. Do try to get a chicken which has run naked and unencumbered throughout its formative years – otherwise known as free range. It really does make all the difference and the bones make wonderful stock.

Ingredients

1.5kg/3lb chicken, jointed
55g/2

Sauce
Spicy
Gluten-free

Method

Melt the butter with the vegetable oil and add the shallots, red peppers and garlic. Fry gently until the shallots and pepper are just soft. Remove with a slotted spoon and set aside. Turn up the heat and fry the chicken joints on both sides. Put the chicken joints in a casserole dish, spoon the peppers and shallots on top, pour in the wine, add 1