Ingredients: 2 large part-boned chicken breasts
1 onion - chopped
1 clove of garlic - crushed
1 red pepper - sliced
1/4 pt vegetable stock (I used one cube)
1/4 pt red wine
1 tin chopped tomatoes
1 tsp dried thyme
1 tbsp sliced black olives
Splash of olive oil
Method:
Brown the chicken on all sides in an ovenproof dish with a splash of olive oil
Remove the chicken and add the onions, garlic and pepper to the pan to soften for a few minutes
Add the stock, wine, tomatoes, thyme and olives and bring up to the boil
Return the chicken breasts to the pan, cover and then cook in the oven at 180 degrees for about 30-40 minutes until the chicken is cooked through
Serves 2
Served with roasted potato wedges
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