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Mediterranean Chicken

Author: Alison


  • 3 chicken breasts
  • 1 onion
  • 2 cloves of garlic
  • 5 mushrooms
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 150 ml chicken stock
  • 100 ml red wine
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tbsp cornflour
  • 1 tbsp water
  • salt and black pepper to season


  • Chop the chicken into small pieces and add to a pan with a little oil and brown.
  • Chop the onions, mushrooms and garlic and add to the pan. Cook until softened.
  • Add the tomatoes, tomato purée, chicken stock and red wine and simmer for about ten minutes.
  • Chop the red and yellow peppers and the courgettes into small pieces and add to the pan with the herbs.
  • Simmer for about twenty minutes until the chicken is cooked though.
  • Mix the cornflour with the water to make a paste and add to the pan. Stir until the juice thickens slightly.
  • Season with salt and pepper to taste.