Chicken with Grilled Peppers & Peperonata

On the table in 90mins

Serves 4


 •    1 chicken breast cut into large pieces

    1 jar Sacla’ Peperonata

    1 jar Sacla’ Artichokes

    1 glass white wine

    200ml vegetable stock

    Fresh marjoram (or rosemary)

    1 carrot

    2 garlic cloves, peeled and crushed

    1 handful pitted black olives

    3 tbsps. extra virgin olive oil

    Salt & black pepper

    Herbs to garnish


1.    Gently heat 2 tbsp. of olive oil in a large deep sided frying pan. Chop the carrots, artichokes and herbs. Add to the pan with the garlic.

2.    Brown lightly for 5 minutes, then add the chicken breast. 

3. Cook on both sides for ten minutes until golden, then lower the heat. Add the wine and cook for 1 hour adding vegetable stock from time to time.

4. Season with salt and pepper, then add the olives and Sacla’ Peperonata, keeping 1 tablespoon in the jar. Simmer for a few minutes.

5. In a mixer, blend the retained Peperonata  and 100 ml of vegetable stock. 

6. Put a layer of this sauce on each plate and top with the vegetables and chicken.

6. Garnish with a selection of fresh herbs