Italian-Style Pepperonata Chicken & Potatoes

Ingredients

• 450g British new potatoes
• 2 tbsp extra virgin oil
• 1 large onion, chopped
• 2 chicken breast fillets (approx 300g), diced
• 2 red & 2 yellow peppers, seeded and thickly sliced
• 2 cloves of garlic, finely chopped
• 2 x 400g cans chopped tomatoes
• 75g black olives
• 1 tsp dried mixed Italian herbs
• Small handful basil leaves

Method

1. Cut the potatoes into halves or quarters, so they are roughly 2.5cm/1” pieces, put into a pan of boiling water and cook for 5 minutes, drain
2. Meanwhile, heat a large sautÈ pan with lid and add the oil. Add the onion and chicken and fry for 3-4 minutes to soften. Add the potatoes, peppers and garlic and stir together for 2 minutes. Pour in the tomatoes, add the olives and dried herbs then bring to simmer
3. Cover the pan and cook for 30 minutes or until the potatoes are tender
4. Shred the basil then adds to the dish, seasoning with salt and pepper if needed

This dish would make a delicious light meal served with crusty bread.
Omit the chicken and serve as an accompaniment to grilled chicken or lamb chops
For extra flavour add some dried chilli flakes according to taste

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