Chicken with Red Pepper Sauce

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/2oz butter
  • 2 tbsp vegetable oil
  • 6 small shallots
  • 2 red peppers, de-seeded
  • 2 cloves of garlic
  • 150ml/¼ pint white wine salt and freshly ground pepper
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 tbsp chopped parsley

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 teaspoon salt and ½ teaspoon pepper and the oregano. Cook in a preheated medium oven at 190°C/375°F/Gas 5 for 45–55 minutes. Remove the chicken joints and pour the liquid with the peppers, shallots and garlic into a liquidiser. Add the parsley and liquidise. Pour the sauce over the chicken joints and serve.

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