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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) all-purpose flour |
4-6 boneless, skinless chicken breasts, cut into chunky pieces |
1-1/4 cup(s) chicken or vegetable stock |
2 tablespoon(s) extra virgin olive oil |
freshly ground black pepper |
2 clove(s) garlic, peeled and crushed |
1 green bell pepper, seeded and sliced |
1 red bell pepper, seeded and sliced |
8 ounce(s) shallots, peeled and halved if large |
sprinkling of dried mixed herbs |
6 slice(s) very lean bacon, cut into cubes |
1-1/4 cup(s) white wine |
2 zucchini, sliced |
Directions:
1. Preheat the oven to 325F.
2. Mix the flour with some black pepper and the dried mixed herbs in a large bowl, then dust the chicken breasts in the flour and put to one side. Reserve some flour for the sauce.
3. Over medium heat, gently warm the olive oil in a large, lidded flameproof casserole dish. Add the chicken and the bacon and fry until golden.
4. Add the shallots and garlic and saut for 2-3 minutes or until softened.
5. Now add all the remaining ingredients: the peppers, zucchini, stock and wine. Stir in the reserved flour to add thickness to the sauce.
6. Cover and cook in the oven for about 1 1/2 hours or until the chicken is nice and tender.
7. (If towards the end of cooking you feel the sauce has reduced too much, just add a little more stock.)
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