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Chicken Earache – Chicken and pepper casserole

Ingredients

2 - 4 skinless chicken breasts

2 peppers

1 onion

1 400g tin tomatoes (chopped)

1 dessertspoon tomato puree

1 dessertspoon paprika

½ teaspoon black pepper

Pinch of salt (if you must)

1 teaspoon of sugar

Herbs (1 teaspoon of Italian seasoning or ½ each of basil & sage)

Method

Chop onion and deseed peppers, cutting peppers into strips.

Put into casserole dish with all other ingredients except chicken, mix well.

Put whole chicken breasts into dish and submerge.

Put lid on dish and place in a preheated oven at 180C/gasmark 4 for 1 ¾ hours. Remove lid and cook for further 1/2 hour.

Check chicken is cooked.

Serve 1 breast per person and spoon over sauce.

Serve with mashed potatoes, pasta or rice.

We call this Chicken Earache because after my mother came home from an operation on her ear, I went shopping and bought some chicken breasts (they were reduced and I fancied them). Mum was aghast as they would dry up if roasted – this was my response.

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