Chicken with red peppers and olives

Chef: Domini Kemp
Prep: 15 mins
Cook: 45 mins
Chicken with red peppers and olives
This chicken dish is just magic in flavour and you can use either fresh or jarred peppers. Stoned black kalamata olives just seem to make everything taste good. 

1 jar of roasted red peppers

8 pieces of chicken, skin removed

30 cloves garlic, unpeeled

Bay leaves

Bunch rosemary

110g jar black stoned olives

100ml olive oil

1 glass white wine

Preheat the oven to 180 C / 350F / Gas Mark 4.

Drain enough of the red pepper pieces to amount to two whole ones and chop then into thick strips. This is usually about 4-6 whole pieces of peppers from the jar.

Toss all the ingredients together in the pot that you will use to cook it in or, if easier, in a big bowl and then transfer to a casserole pot with a tight-fitting lid.

Bake for at least 30 minutes and then remove the lid and give it a little stir trying to get at some of the juices at the bottom to drizzle onto the top parts and bake for 15 more minutes.

You should have fully-cooked beautiful moist chicken pieces.

Serve with some nice bread, a platter of cheese and a big green salad. 


Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Alcohol, Chicken, Vegetables

Recipe Type
Dinner, Easy

Level of Difficulty

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