Pollo con peperoni – chicken at its most supreme
Supper last night and I was in the mood for chicken…and for pasta…and I had some cream left over and a red pepper…so it had to be this dish…simple and such a refreshing change.
400gm chicken fillet cut into strips
1 large red pepper deseeded and cut into strips
100 ml olive oil
2 small red onions peeled and thinly sliced
2 cloves of garlic peels and finely chopped
Teaspoon of dried red chillies
100 ml white wine
Salt and black pepper
8 cherry tomatoes quartered
Small bunch of flat leaf parsley finely chopped
150 ml soured cream – single would be fine too
Heat half the oil in a large deep pan – a non stick wok with a lid would be dandy – or a stainless steel casserole pan. Add the onion and fry gently over a lowish heat for about 5 minutes until soft. Remove from pan into a bowl and put to one side.
Add the remaining oil – add the chicken – raise the heat to medium and brown the chicken for around 6-8 minutes.
Return the onion to the pan with the garlic and the dried chilli.
Pour in the wine and let it reduce by half. Add the red pepper slices.
Season with salt and black pepper. After 4 minutes stir in the tomatoes.
Lower the heat, cover the pan and cook for around 25 minutes. Stir occasionally.
Remove the lid and stir in the cream. Add the chopped parsley and after a minute or so – serve with pasta.
A colourful southern Italian dish with more flavours than you could imagine.