Rosemary chicken, braised with sweet peppers
No of portions; 6 portions
Chicken 1 no
Rosemary 20 grams
Red pepper 2 no
Yellow pepper 2 no
Tomato 3 nos
Onion 2 nos
Garlic 15 cloves
Olive oil 60 mils
Water 80 mils
Salt to taste
Black pepper crushed to taste
Deseed and cut the red, yellow pepper and peeled onions into quarters. Peel the garlic cloves.
Cut the tomatoes into quarters.
Cut the chicken into 8 or 10 pieces and marinate with salt, pepper and rosemary (or any particular herb of your liking).
Heat a non stick sauté pan and then pan fry the marinated chicken with little olive oil till light golden in colour.
In a roasting pan or Borosil bake proof bowl combine the pan fried chicken with the garlic, onions, peppers, tomatoes, salt, black pepper and olive oil. Add the water.
Cover the bowl with foil tightly.
Place the pan in a pre-heated oven at180-200 Celsius and cook for about 20 minutes
Once the chicken is done serve hot with bread or rice.