INGREDIENTS1 Bresse chicken (approx. 1.5 kg carved into 8 pieces
700 g red and green bell peppers
1 kg ripe tomatoes
3 yellow onions
3 garlic cloves
1 glass dry white wine
1 small glass of peanut oil
1 bouquet garni
Salt, black pepper from the pepper mill
HOW TO MAKE IT
- Heat half of the oil in a Cocotte and sauté the finely chopped onions and pepper (remove the core beforehand) along with the crushed garlic and then steam for about 5 minutes.
- Pour boiling water over the tomatoes, skin and cut them into small pieces. Add to the peppers. Add salt and pepper and simmer in a covered pan for about 20 minutes.
- Rub some salt and pepper into the chicken pieces and sear in a Cocotte in the remaining oil. Add the white wine and the vegetables with the bouquet garni. Cover and simmer for 30 minutes.
- Tasty pilau rice goes very well with this dish.