Ingredients:
2 tbsps oil
4 chicken joints
2 large onions, peeled and sliced
2 cloves garlic, crushed
14 oz can tomatoes
1/2 pint chicken stock
Bouquet garni ( bay leaf, thyme and parsley)
salt and freshly ground black pepper
2 red peppers, deseeded and sliced
2 1/2 fl oz sherry
To finish: 12 stuffed green olives
Directions:
Brush the chicken joints with a little of the oil and grill quickly to brown. Remove and keep hot. Put a little more of the oil in a non-stick pan and saute onion and garlic until soft. Add tomatoes, stock, and bouquet garni. Season well and add the browned chicken joints. Cover and simmer for 30 minutes until tender. Heat the remaining oil in another pan and gently saute two-thirds of the peppers, reserving the remainder for garnish. Add to the chicken. Strain the chicken from the sauce and put in a heated serving dish. Remove the bouquet garni, put the sauce into the blender until smooth. Add the sherry to the puree and adjust seasoning. Stir in the olives and pour over the chicken. Garnish with remaining peppers.
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