Italian Simmered Chicken in a

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Chicken thighs (medium)		2
Peppers (red and green)		1 each
Capers		1 tbsp
Onion (small)		1
Garlic		1 clove
Tinned tomatoes		1
Tomato puree		1 tbsp
Sugar		a pinch
Olive oil		1 tbsp
Salt & pepper		a little

Method

Deseed the peppers and chop into strips. Rinse the capers.

Put the oil in a deep pan on medium low heat and add the chopped chicken, skin side down.

When browned, turn over and brown the other side. Remove to a plate.

In the same pan, fry the chopped garlic and sliced onions until softened.

Add the peppers and lightly fry. Add the tomato puree and fry for a further minute.

Return the chicken to the pan and add the tinned tomatoes. Fill the tin up to half with water and add to the pan with the capers.

Put the lid on and bring to the boil. Turn the heat down to low and simmer for 20 minutes.

Check and season to taste with salt & pepper and sugar before serving.

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