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Pepper – tomato – pot with chicken fillet

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Ingredients for 4 servings:

  • 3 bell peppers
  • 250 g tomatoes
  • 100 g olives, black
  • 4 chicken fillets
  • e.g. salt and pepper
  • n. B. red wine
  • 1 dash of cream
  • n. B. herbs, fresh
  • some olive oil
  • some water or broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the chicken fillet and fry in a little hot olive oil. Trim the peppers and wash the tomatoes, then cut them into bite-sized pieces and add them. Halve the olives, if desired, and add them to the chicken as well. Season with salt and pepper, and pour in the red wine. After a few minutes, reduce the heat, then add a little water or stock and simmer until tender. Finally, thicken the mixture and add a dash of cream. Taste again and adjust the seasoning if desired. Add fresh herbs if desired. Serve with fresh ciabatta bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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