Chicken with peppers, tomato and thyme

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Chicken with peppers, tomato and thyme

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This rustic savory perfect for a winters night dish that makes you think of the Mediterranean was my perfect dinner last night. This one is for anyone who says they don’t have time to make something healthy and delicious. This one pan meal takes 30 min to make and is also perfect leftover as it reheats great.



Chicken with peppers, tomato and thyme

On 19/02/2011 (Saturday) at 9:02 pm by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    30 min
  • Ready Time:
    45 min


4 servings


  • 4-6 organic skinless/boneless chicken thighs
  • 12 or so large cherry tomatoes or a large tomato cut into quarters
  • 12 or so large slices of roasted red peppers
  • 2 cups chicken stock
  • Large chopped onion
  • One fresh chili chopped
  • 3 gloves garlic chopped
  • Flour
  • Olive oil
  • Crème fresh for finishing
  • 3 or 4 thyme sprigs


Start by coating the chicken in a little seasoned flour and brown in a pan with olive oil.
When done set aside now in the same pan add the onions, garlic and chili, season and sauté until they start to take on a little color.
Now add the chicken on top, add the tomatoes, peppers, chicken stock and the thyme.

Cover with foil and put into a 400 degree oven for appox 20 min and check to see the tomatoes and pepper and getting a little blistering when you see that take the foil off and let finish to the point that the stock has tightened up and there is no loose liquid.

Plate making sure you get tomatoes and pepper on the chicken and finish with a little crème fresh or sour cream.

That’s it …now EAT!


Step by step in pictures here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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