In France this dish is called ” POULET AUX POIVRONS” and is one of my best childhood culinary memories . My father used to make it in his cast iron pot served with a serving of white rice and any leftover juices was soaked with a piece of bread. The preparation for this recipe is so easy that it takes 10 minutes to prepare and let it cook one hour on low heat. I noticed that a lot of American bloggers use a crock-pot , and this chicken recipe is actually perfect for this machine as it require a slow cooking method.
*4 chicken thighs
*3 bell peppers ( one of each colour)
*2 garlic cloves
*500 ml of chicken stock
1.In a hot casserole pan , cook the chicken with some olive oil until golden brown .
2.In the meantime peel and slice the onion and garlic before adding to the pot.
3.Remove the seeds from the peppers and slice.
4.Once the chicken has coloured , remove from the pan and add the peppers.cook for 5 minutes.
5.Place the chicken back in the casserole and add the chicken stock , reduce the heat and slowly cook for 45 minutes or until a quarter of the juice is left. Serve with some rice.