Serves 4

Extra virgin olive oil

20g butter

4 chicken breasts

1 large white onion

2 red peppers

1 yellow or green pepper

1 large garlic clove

1 sprig of fresh rosemary

3 sprigs of thyme

1 bay leaf

1-2 teaspoons of piment d'Espelette (or Aleppo pepper or sweet paprika)

400g tin of chopped tomatoes

120ml chicken stock

120ml white wine

90g green pitted olives

Seasoning

Flat leaf parsley

1. Peel the onion and garlic.
2. Cut the onion in half and slice thinly.
3. Deseed the peppers and slice thinly.
4. Finely grate or crush the garlic.
5. Remove the rosemary and thyme from the stems, and finely chop.
6. Season the chicken breasts.
7. Melt the butter in a sauté pan over a medium heat and cook the chicken breasts for 15 minutes, until golden.  Set aside.
8. Drizzle some olive oil into the same pan, then add the onion and peppers.  Sauté until the peppers soften and the onion becomes translucent.
9. Add the garlic, rosemary, thyme and piment d'Espelette.  Sauté for a couple of minutes, being careful not to let the garlic burn.
10. Pour in the wine and stir well, then add the tomatoes and chicken stock.  Season well.
11. Reduce the heat, partially cover and let the sauce cook for 15 minutes.
12. Return the chicken breasts to the pan, along with any juices and the olives.  Spoon the sauce over the breasts and cook for 10 minutes until the chicken is cooked through.
13. Whilst the chicken is cooking, finely chop the parsley.
14. Garnish with the parsley and serve with rice or parmentier potatoes and salad.