Ingredients
- 1 Marie Hot Label Rouge chicken (about 1.5kg) ready to cook
- 1 kg tomatoes
- 700 g peppers (red, yellow, green)
- 3 onions
- 3 cloves garlic
- 1 glass white wine
- 1 bouquet garni
- 1 c à c pinch Espelette pepper
- olive oil
- Salt; pepper
Servings: people
Ma recette
- Cut the chicken into small pieces.
- Peel and slice the onions and chop the garlic.
- Cut the peppers in four, remove the whitish part and the pips, slice them.
- On the top of the tomatoes draw a cross with the tip of the knife. Immerse them for 10 seconds in boiling water, cool them in ice water and then remove the skin.
- Cut them in half and remove the seeds with a small spoon. Then cut them into pieces.
- In a saucepan, fry the onions, garlic and peppers and cook for five minutes over a low heat.
- Add the tomatoes. Add salt and pepper. Simmer for 15 min.
- Meanwhile, in a frying pan, brown the salted and peppered chicken pieces in olive oil for about 10 minutes.
- Add them to the tomato-pepper mixture, with the bouquet garni, the white wine and a pinch of Espelette pepper.
- Simmer for 30 to 35 minutes, stirring occasionally. Check that the chicken is thoroughly cooked.
- Serve with white rice.
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