Chicken with Red Peppers and Spearmint
The spearmint and red pepper transform a simple piece of chicken into a luxurious and colourful dish.
Ingredients (Serves 6):
1 medium sized chicken, cut into pieces.
1kg red peppers
3 finely chopped spring onions
1 finely chopped onion
½ tsp oregano
¾ cup of olive oil
2 glasses of white wine
salt and pepper
Wash peppers, place them in the oven and cook for 25-30 minutes at 180ºC. When cooked, place them in a large dish and cover them with cling film. (they will puff out and are easily peeled). Peel the peppers, deseed them and set aside on the table. Heat the olive oil in a non-stick casserole and gently stir-fry the onions turning them occassionally with a spoon. Add the chicken and brown on both sides. Pour the wine over the chicken, add seasoning and one and a half cups of water. Cover and simmer for 35-40 minutes. When the chicken is done, remove from the heat, add the oregano, a tablespoon of wine, finely chop and stir. Empty the contents of the pan, along with meat and sauce, into a fireproof dish and cover. Stir in half the peppers. Make another bed of pepper on top. Cover and cook at 180ºC for 30-35 minutes in a pre-heated oven. Uncover and let the peppers turn brown for 6-7 minutes. Serve chicken hot or at room temperature, sprinkled with fresh spearmint.