Chicken with Bell Peppers意式炖鸡

This colourful one-pot dinner dish is warm and very comforting. And you may have all the ingredients on hand already.

Serves 4

• 1.2 kg (about 2.5lb) chicken or 900gram chicken thigh, cut into serving pieces
• Salt and Black Pepper
• 4 tablespoons cooking oil
• 1 red onion, sliced
• 2 garlic cloves, peeled and chopped
• 120ml or (1/4 cup) white wine
• 2 large bells, red, yellow or green, sliced into small strips
• 2 big tomatoes or equivalent cherry tomatoes, fresh or canned, chopped
• 1/2 tablespoon, dried parsley or use 3 tablespoons fresh parsley, roughly chopped

 Method

1. Clean the chicken under running water. Pat dry with kitchen towel. Cut the chicken/chicken thigh into serving pieces. Season the chicken with salt ground black pepper.
2. Heat half of the oil in a large heavy pan or casserole. Add the onions and cook over low heat until soft. Transfer to a side dish.
3. Add the remaining oil to the pan and increase the heat to medium. Add the chicken and cook for 6-8 minutes to brown both sides. Return the onions to the pan, then add chopped garlic.
   

   
4. Pour in the wine and cook until it has reduced by half. Add the pepper strips and stir well to coat. Cook for 3-4 minutes. Stirring occasionally. Stir in chopped tomatoes.
5. Lower the heat, cover the pan and cook for about 25-30 minutes. Stirring occasionally until the peppers have softened and chicken is cooked. Season with salt to taste.
6. Sprinkle with parsley before serving.