John Myers
Peperonata …
The perfect peperonata … recipe with a picture and simple step-by-step instructions.
- 2 leftover Chicken Breasts **
- 5 small Red pointed peppers
- 1 bunch Spring onions fresh
- 1 Onion in strips
- 1 Solo garlic chopped
- 3 tablespoon Good olive oil
- Salt and pepper
- 2 teaspoon Herbs of Provence
- 3 fresh Rosemary tips
- 200 ml Sieved tomatos
- 1 tablespoon Balsamic cream
- ** We always have the breasts left over from a grilled chicken, which I then use later for a new dish – and today I thought of a peperonata, which was a really good idea !! Of course, the peperonata goes well with many other dishes.
- At work: cut the pointed peppers in half lengthways, removing the light inner skins with the seeds and cutting the rest into strips. Chop the solo garlic very finely and cut the spring onions into rings (the green pieces are needed just before serving. Slice the normal onion as well.
- Heat the olive oil in a saucepan and fry both types of onion in it until translucent (do not brown), then add the paprika, garlic, salt and pepper, Provence herbs, the tomatoes and the balsamic cream, mix once and add the fresh rosemary tips . Cover and cook over a mild heat for about 8 minutes. Heat the chicken breasts and serve everything sprinkled with the green onion tubes.
- Spaghetti with homemade Genovese pesto goes well with it.
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