- 2 thighs + 2 breasts chicken
- 2 red peppers
- 2 green peppers
- 6 ripe tomatoes
- 200ml chicken stock
- 100ml peanut oil
- 6 cloves garlic, crushed
- Salt and freshly milled pepper
- 50g lamb’s lettuce
Fry the chopped onions and the red and green peppers with olive oil in
Cover and cook gently.
When the chicken is just cooked, take it out and de-glaze the cooking dish with lemon juice.
Add the chopped tomatoes and the chicken stock.
Reduce, then add the accompaniment: the onion with the red and green peppers.
Bring everything together and finish cooking until just right.