Roman Style Chicken

Ingredients
2 Red Onions (sliced)
2 Cloves Garlic (thinly chopped)
2 Yellow Peppers (cored, de seeded and sliced)
2 Red Peppers (cored, de seeded and sliced)
1/2 Teaspoon Dried Crushed Chillies
8 Boneless Chicken Thighs (or 4 small breasts)
100ml White Wine
Handful Fresh Basil (torn)
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Spatula

The Good Bit

1. Heat a good splash of oil in the frying pan and fry the onions, garlic, peppers and chillies over a gentle heat for 5 minutes.
2. Add the thighs pushing them down with the spatula to seal then flip them over and do the same with the other side, cooking for a further 5 minutes, until sealed on all sides.
3. Add the wine, bring to a simmer, cover and cook for 10 minutes. when done add the fresh basil and serve immediately.

Serves 4

Chicken and Mushroom

Ingredients
4 Chicken Breasts
50g Mushrooms (sliced/quartered, whatever you want)
50g Plain Flour
50g Butter
1 Small Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
125ml White Wine
125 Mascarpone Cheese
A Handful Fresh Chives (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Large Frying Pan

The Good Bit

1. In the bowl, season the flour with the salt and pepper, then chuck in the chicken and make sure it's fully coated all over, Heat the oil in the frying pan and add the butter, when the butter begins to bubble add the chicken.
2. Cook the chicken rapidly so its brown and both sides (4 minutes) then take out and set aside keeping warm. Throw the onion and garlic into the pan now and cook for 5 minutes until going soft, then pour in the wine, give this a good mix and scrape any brown burnt bits off the bottom of the pan.
3. Add the mascarpone and mushrooms to the pan and stir well making sure the mascarpone is melted, keep an eye on the thickness of the sauce, heat rapidly if it is too runny, add a little more wine if it is to thick, just remember that the mushrooms will release a lot of liquid as they cook so only adjust the thickness of the sauce when you are ready to serve.
4. Return the chicken to the pan for the 10 minutes and finally add the snipped chives, season and serve.

Serves 4