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SERVES 4
2 yellow peppers, deseeded and cut into large chunks
320g/11oz red onions, cut into wedges
2 garlic cloves, thinly sliced
2 tbsp olive oil
4 skinless, boneless chicken breasts
320g/11oz tomatoes, skinned and chopped
60ml/2fl oz/¼ cup red wine
salt and freshly ground black pepper
mashed potato or rice, to serve
Preheat the oven to 200°C/400°F/Gas 6. Put the peppers and onions in a large baking dish and scatter the garlic over the top. Season with salt and pepper, then drizzle with the oil and toss to coat. Nestle the chicken breasts in among the vegetables, then spoon the tomatoes over the top and drizzle with the wine. Bake in the hot oven for 20 minutes until the chicken is cooked through, spooning the juices over a couple of times during cooking. Serve with mashed potato or rice.