Chicken with red peppers and olives

Prep: 15 mins

Cook: 45 mins

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.

Serves
4-6

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Alcohol, Chicken, Vegetables

Recipe Type
Dinner, Easy

Level of Difficulty
Easy