A classic from the past, revived for the 21st century. We had this on holiday last year, and decided that we should start cooking it. There are loads of recipes out there so here’s my one…
4 chicken breasts
3 sweet peppers (long pointy ones like romano or ramiro)
1 tablespoon plain flour
1 tablespoon oil
salt and pepper
400ml chicken stock (I make my own, but a cube plus water will do the job)
100ml white wine (anything you have to hand)
150ml creme fraiche, cream or double cream (your choice)
Cut your chicken breast into bite size pieces, cubes of about an inch.
Slice your mushrooms to around the thickness of a couple of pound coins.
Deseed and chop your sweet pepper into squares of about an inch.
Heat the oil in a pan and fry the chicken over a high heat until it starts to brown. Once the chicken is brown enough for your liking, add the mushrooms and fry them until they are well cooked.
Then add the sweet peppers and cook for a few minutes. Now add the salt, pepper and flour and cook for a minute or so. Don’t worry if some of the flour starts to stick, it will soon blend in.
Now add the wine and cook for a minute – it will start to pick up some of the flour from the pan. Now add the chicken stock and cook for a few minutes.
Then add the creme fraiche/cream/double cream and give everything a good stir around until it starts to bubble gently.
When it looks like that, it’s pretty much done, serve with rice of some kind, perhaps a mixture of red, brown and wild rice.
A simple and tasty tea.