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Chicken and Red Pepper Sauce

This red pepper sauce is a perfect match to chicken. I was asked to come up with something a bit different for a simple weekday chicken meal and had just had a veg box delivered that had a couple of red peppers in it, so this was born. I absolutely love the really deep flavour you get from roasting red peppers until they start to just blacken on the edges. They are so sweet and delicious.

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I like this with a potato and spinach cake but just some nice roasted new potatoes and any greens will do.

Ingredients

serves 2

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  • 2 chicken breasts

  • 1 tsp and a pinch of dried oregano

  • 2 tomatoes

  • 2 red peppers

  • 2 tbsp olive oil

  • 2 garlic cloves

  • 2 tbsp balsamic vinegar

  • salt and pepper

Method

You can time this to make it together or go the easy way and make the sauce first and reheat it just before you are ready to use. So we will go the easy way.

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Start by roughly chopping the red peppers, tomatoes and peeled garlic cloves. Then add these to a roasting dish with the olive oil, a pinch or two of salt and pepper and 1 tsp of the oregano. Put these in the oven at 180c (355f) for 40 mins turning every so often until they just start to char on the edges.

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Once they have cooked, remove from the oven and pour into a blender. Add the balsamic vinegar and blend to a smooth sauce. Now you can decant it to a pan and heat it up once the chicken is done.

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For the chicken we are going very simple as there is so much flavour in the sauce that not much more is needed here. Just season the chicken breasts with a pinch of salt and pepper and an extra pinch of the dried oregano. Rub with a little oil and roast in the oven at 180c (355f) for 20 mins. Note the oven temperature is the same as the peppers so you could put it in just after the peppers are halfway done so it all comes out together.

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Just before the chicken is ready reheat your sauce on the hob. Serve the chicken with your choice of veg and pour over plenty of that lovely sauce.

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