Preparation time: 15 mins
Cooking time: 50 mins
1 tbsp olive oil
4 chicken breast fillets, cut into large bite sized chunks.
1 red pepper roughly diced
4 cloves of garlic, crushed
1 tbsp tomato puree
200ml dry white wine
400g tin of chopped tomatoes
1 tbsp of chopped fresh basil and parsley
veg stock cube
16 black stoned olives
12 capers rinsed and dried.
Heat oven to Gas 4.
Heat oil in flameproof casserole and gently fry red pepper until soft.
Add chicken and fry for a couple of minutes. Add garlic and fry gently for a further min.
Add tomato puree, white wine, tomatoes and veg stock cube. Stir in fresh herbs.
Bring to simmering point, cover and transfer to oven.
Cook for 50 minutes.
Before serving stir in olives and capers.
Serve with pasta shapes and green beans.