Food on Fridays

CHICKEN PEPPERONATA

Serves 4

8 skinless chicken thighs
2 tbsp wholemeal flour
2 tbsp olive oil
1 small onion, sliced thinly
1 garlic clove crushed
1 each large red yellow and green capsicums, sliced thinly
400 g can chopped tomatoes
1 tbsp chopped fresh oregano
salt and pepper
fresh oregano leaves to garnish

1. Remove the skin from the chicken thighs and toss in the flour.
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2. Heat the oil in a frying pan over a high heat. Add chicken and fry until browned. Remove from the pan. Add the onion and fry until soft. Add the garlic, capsicums, tomatoes and oregano. Bring to the boil stirring.

3. Arrange the chicken over the vegetables. Season well with salt and pepper, then cover the pan tightly and simmer for 20 - 25 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.

4. Season to taste then transfer the chicken to a large serving dish, garnish with oregano leaves and serve.