Chicken and pepper stew
1 tbsp olive oil
75g/2½oz chicken fillets
½ jar roasted red peppers, chopped
75ml/2½fl oz white wine
1 tbsp double cream
salt and freshly ground black pepper
Add the chicken fillets and cook until golden on all sides.
Add the red peppers and fry for two minutes.
Add the wine, turn up the heat and bubble for one minute.
Stir in the double cream and season. Cook for one minute, or until the chicken is cooked through.
Pour into a serving bowl and serve.
Source: BBC FOODS