Chicken With Roasted Pepper Tomato Sauce

• 4 chicken breasts, cubed
• 4 large bell peppers
• 1 garlic clove
• 600 g tomatoes
• 175 ml dry white wine
• 2 tablespoons olive oil
• salt and pepper

1. Toast the peppers even over a gas ring or under a grill until charred.
2. When cool enough skin, deseed and cut into strips.
3. Peel, seed and chop tomatoes.
4. to peel cut a cross on tomato and put in just boiled water leave and remove with a spoon, this will allow the skin to rise and peel.
5. Heat the oil in a large pan, I use a flat pan.
6. add garlic (2's ok but own preference).
7. wait until browned and discard garlic, I leave it in for flavour.
8. Add chicken and cook turn frequently until lightly browned all over (not burnt).
9. Season (own preference).
10. Add wine and wait until evaporated, by now the chicken should effectively be cooked, check if it is and if so try a little, this is delicious as it is.
11. Add tomatoes and peppers.
12. Simmer on medium heat, stir occasionally for about 20 minutes.
13. The tomatoes do break down into a sauce.
14. Good with pasta and a bottle of wine.
15. Enjoy.

chicken breasts, bell peppers, garlic, tomatoes, white wine, olive oil, salt

Taken from www.food.com/recipe/chicken-with-roasted-pepper-tomato-sauce-245551 (may not work)