Chicken fillet( skinned)
Pureed tin tomatoes
1 clove garlic
Thyme or basil
200 ml chicken or vegetable stock
1 cup red wine
Get it together
Thinly slice the onion and capsicums, and set aside Chopped the garlic and tear basil or thyme also set aside.
In a saucepan place olive oil, heat and add the garlic.
Then add capsicums, onions and stir until everything has softened.
Pour in purée tomato and add wine and stock.
Season with salt and pepper once the sauce has heated and stir thoroughly.
With the chicken fillet place into a hot frying pan with olive oil and season well.
Allow the chicken to colour on both sides and then lay in the tomato sauce.
Make sure that the chicken is complete covered with sauce and on a low heat allow to simmer for 25 mins.
Add the olives, that you can either leave whole or roughly chopped.
Add the herbs and stir through, check for seasoning and test that the chicken has cooked through.
If the sauce reduces too much add more stock or wine Serve by placing chicken on the plate and then serving sauce on top with freshly grated Parmesan cheese