INGREDIENTS: For 6 people
8 pieces of chicken filet
4 red peppers
1 green or/and yellow pepper
2 onions or 300 gr
700 g of tomato sauce.
5 tbsp of olive oil
1 tsp. dried Provence herbs
20 g butter
1 tsp. sugar
1/2 cube chicken broth
1 tsp. balsamic vinegar
Salt and pepper
Ustensiles: 2 large frying pans, one with lid, 1 saucepan
Wash the peppers, cut them in half, remove the interior partitions and the seeds and cut them into narrow long strips.
Peel and finely chop the onions.
Season the chicken pieces on both sides with salt and pepper.
Use 2 tbsp of olive oil in a frying pan add all the peppers. Add Salt and pepper. Cook over medium-low heat 25 min, stirring often.
Fry the onions in a frying pan with 1 tbsp of olive oil.
Dilute 1 glass of water in a saucepan with half of a cube of broth (broth is optional) make it boil.
Put together the broth, the onions, add the tomato sauce, the sugar ,the dried Herbs /spices as per your taste and the balsamic vinaiger.
Cover and simmer 20 min, stirring occasionally.
In a large frying pan, heat the butter and 2 tbsp olive oil over medium heat. Place the chicken pieces until they are golden brown (about 7 min) cover with a lid. Remove the chicken. Keep aside.
When they are all cooked, put the chicken and the peppers in the tomato sauce, place on a dish serve with rice.