Sauteed Chicken with Sweet Onions and Peppers
- Preparation time:
- 15 mins
- Cooking Time:
- 1 hour
- Servings:
- 4
Feast on a variety of fresh flavours and colours with this exotic recipe.
Ingredients
- 1 tablespoon olive oil
- 25g unsalted butter
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- Salt and freshly ground black pepper
- Chopped fresh parsley to garnish
- 1 small red and yellow pepper, seeds removed and sliced
- 1 tablespoon plain flour
- 8 skinless chicken thighs
- 300mls Copella Apple Juice
- 1 tablespoon tomato puree
Method
Heat the oil and butter together in a large non-stick frying pan. When the butter is foaming, add the onions and cook over a slow heat for 15 minutes until soft and golden brown. Add the garlic and sliced peppers for the last 5 minutes of cooking time.
Remove the onions and peppers from the pan and reserve. Season the flour well with salt and pepper. Dust the chicken thighs with the flour, shaking off any excess. Add to the frying pan, cover and cook for 10 minutes, turning halfway through. Pour in the apple juice, tomato puree, cooked onions and peppers, bring to a simmer, cover and cook for 30-40 minutes until the chicken is cooked through. Sprinkle over the chopped parsley and serve.
