Chicken with Vegetables


serves 4
4 chicken breasts, part boned
25 g (1 oz) 2 tbsp butter
2 tbsp olive oil
1 large onion, chopped finely
2 garlic cloves, crushed
2 (bell) peppers, red, yellow or green, cored, deseeded and cut into large pieces
225 g (8 oz) large closed cup mushrooms, sliced or quartered
175 g (6 oz) tomatoes, peeled and halved
150 ml (1/4 pint) 2/3 cup dry white wine
125 - 175 g (4 - 6 oz) green olives, pitted
4 - 6 tbsp double (heavy) cream
salt and pepper
chopped flat-leaf parsley, to garnish


1. Season the chicken with salt and I pepper to taste. Heat the oil and butter in a frying pan (skillet), add the chicken and fry until browned all over. Remove the chicken from the pan.

2. Add the onion and garlic to the frying pan (skillet) and fry gently until just beginning to soften. Add the (bell) peppers to the pan with the mushrooms and continue to cook for a few minutes longer, stirring occasionally.

3. Add the tomatoes and plenty of seasoning to the pan and then transfer the vegetable mixture to an ovenproof casserole. Place the chicken on the bed of vegetables.

4. Add the wine to the frying pan (skillet) and bring to the boil. Pour the wine over the chicken and cover the casserole tightly. Cook in a preheated oven, 180°C/ 350°F/Gas Mark 4, for 50 minutes.

5. Add the olives to the chicken, mix lightly then pour on the cream. Recover the casserole and return to the oven for 10 - 20 minutes or until the chicken is very tender.

6. Adjust the seasoning and serve the pieces of chicken, surrounded by the vegetables and sauce, with pasta or tiny new potatoes. Sprinkle with chopped parsley to garnish.

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