Seared chicken breast with a pepper pot sauce by Steven Dolby

(Serves 2)

2 Organic free range chicken breasts (skin on)
1/2 Medium white onion
3 Bell peppers (red, yellow & green)
1 Fresno chili (to taste)
1 Tsp Olive oil
3 Cups fresh vegetable stock
Small handful fresh Italian flat leaf parsley
Small handful fresh cilantro/coriander
2 Tsp E V olive oil for the chicken
1 1/2 cup vegetable stock for the chicken
Salt & pepper (to taste) Maldon sea salt
Parsley to garnish



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