- 2 tbsp all-purpose flour
- Freshly ground black pepper
- Sprinkling of dried mixed herbs
- 4-6 boneless/skinless chicken breast portions, cut into chunky pieces
- 2 tbsp extra virgin olive oil
- 6 slices very lean bacon, cut into cubes
- 8 ounces shallots, peeled, and halved if large
- 2 garlic cloves, peeled and crushed
- 2 zucchini, sliced
- 1 red and 1 green bell pepper, deseeded and sliced
- 1 1/4 cups chicken or vegetable stock
- 1 1/4 cups white wine (the alcohol will burn off during cooking)
Preheat the oven to 325°F.
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.
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.
Add the shallots and garlic and saut’ for 2-3 minutes or until softened.
Now add all the remaining ingredients: the peppers, zucchini, stock and wine. Stir in the reserved flour to add thickness to the sauce.
Cover and cook in the oven for about 1 1/2 hours or until the chicken is nice and tender.
- This recipe calls for white wine, which does give a lovely flavor. Most of the alcohol is burned off during cooking, so it’s not a problem. However, if you’d like to leave out the wine, simply add more stock or even some non-alcoholic grape juice.
- If towards the end of cooking you feel the sauce has reduced too much, just add a little more stock.