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.


  • 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


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.