Chicken Pepperonata

This is another great recipe that I pulled out of the "Easy Chicken" cookbook. With chicken that melts in your mouth, I recommend it to anybody who may be entertaining! I am sure your guests will just love it!

This is what you will need and it serves 4:

8 skinless chicken thighs
2 tbsp whole wheat flour
2 tbsp olive oil
1 small onion, sliced thinly

1 garlic clove, crushed
1 each large red, yellow, and green bell peppers, seeded and thinly sliced
14 oz/ 400 g canned chopped tomatoes
1 tbsp chopped fresh oregano, plus extra to garnish
salt and pepper
crusty whole wheat b read to serve

Once you get all your ingredients together, you will need too: Toss chicken thighs in the flour, shaking off the excess.

Heat the oil in a wide skillet and cook the chicken quickly until sealed and lightly browned, then remove from pan.

Add the onion to the pan and cook gently until soft. Add the garlic, bell peppers, tomatoes, and oregano, then bring it to a boil, stirring.

Arrange the chicken over the vegetables, season well with salt and pepper, then cover the pan tightly and simmer for 20-25 minutes or until the chicken it completely cooked and tender.

Taste and adjust the seasoning, if necessary, garnish with oregano and serve with crusty whole wheat bread.