Chicken with Capiscums, a delicious easy dinner for everyone.




  • 4 red or yellow capsicums
  • 4 tbsp of extra virgin olive oil
  • 2 onions
  • 1 tbsp of finely minced rosemary
  • 1 tbsp of sugar
  • 1 chicken 1.5kg cut into pieces
  • 50g of unsalted butter for sealing the chicken
  • 400g of diced can tomatoes
  • Bouquet garni: parsley, celery leaves, rosemary, bay leaves tied with cotton twine.
  • ½ cup of fresh stock
  • 1 tbsp of balsamic vinegar
  • Salt and pepper



  • Slice the capsicums into thin lengthwise strips and place it in a large skillet pan with 2 tbsp of oil and cook covered, over very low heat, stirring from time to time, until soft and glazed, about 15 minutes.
  • Slice the onions in half lengthwise.
  • Place each half cut side down and cut crosswise into very thin slices.
  • Place them into another skillet pan and add 2 tbsp of oil, sugar, rosemary and salt.
  • Cook uncovered over very low heat stirring from time to time until they are glazed about 10 minutes.
  • Seal the chicken by placing the butter into a frying pan. Once butter is melted and hot add the chicken pieces and brown them.
  • Season the chicken with salt and pepper.
  • In a large heavy casserole, add 1 spoon of olive oil, add the tomatoes and the herb bundle.
  • Stir and let it simmer away for 5 minutes or so.
  • Add now the chicken, stock, onions and capsicums and let it cook for about 30 minutes.
  • Remove the herb bundle and add the balsamic.
  • Let it cook for another minute or so.