Serves: 4 as main course
FlexiPoints: 8

Suggested wine: We had it with a nice Champagne 2002 from Boulard.
Special equipment: none

Difficulty: Medium/Easy
Time: 1 hour

Ingredients:
1 free-range chicken
700 bell peppers (possibly long red and with a good pulp)
200g cherry tomatoes
1 onion
10 leaves of basil
8 tbsp Olive oil
Flour as needed
Salt to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Cut the chicken in pieces keeping the bones on or ask your butcher to do so. Discard the fat and some of the skin (from the breast). Slice the peppers in big chunks.
2. Season the chicken pieces with some salt and dust them with some flour being careful to remove any excess and fry them in some hot oil until they are golden or 10’-15’. Put them aside.
3. Finely slice the onion and sauté them in the same pot for 2’ or until they soften. Add the peppers and let them cook on medium/high heat till soften or 15’-20’. You might need to add some water when not enough is released by the peppers.
4. Add the halved tomatoes and let them soften for 5’ more. Add back the chicken and let it finish to cook adding the basil towards the end (10’-20’). Stir frequently.
5. Serve immediately.