PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 3 sweet peppers (red, green and yellow)
- 1 jar of Stefano’s Arrabbiata sauce
- 1,25 kg chicken
- 60 g butter
- 1 sliced onion
- 1 sliced garlic head
- 150 ml porto
- 4 chopped laurel leaves
- 4 chopped sage leaves
- 6 chopped basil leaves
- 100 g green olives
- 50 g capers
- Salt and pepper
PREPARATION:
- Cut peppers into thin slices. Set aside.
- Cut chicken into pieces. Set aside.
- In a 28cm Julienne sauté pan, sauté garlic and onion in butter.
- Sear the chicken pieces in the pan until golden brown.
- Deglaze with port wine and reduce for a few minutes.
- Chop the herbs and olives.
- Add peppers, tomato sauce, herbs, olives and capers. Season with salt and pepper.
- Simmer for around 50 minutes over medium heat, stirring occasionally with a wooden spoon.
