1. get a large saucepan and sweat the onions and garlic in olive oil. 2. take the skin off the chicken and add it to the onions/garlic and sweat again. 3. Add the passata and chicken stock and herbs and cook until about 3/4 done on a low heat. 4. Add the sliced red peppers and continue until the chicken is cooked. 5. Check the seasonings at the end and add some black pepper. 6. Serve with anything that mops up the gravy- mashed potato/rice/cous cous and its better the day after too.
