Pyrenees chicken cooked in sweet peppers and tomatoes

This is a recipe from the first Movida cookbook with the addition of creamy potatoes to thicken the sweet rich sauce.


  • 1 whole free range chicken cut into 12 pieces, you may be able to get your butcher to do this, or find it cut up in the supermarket
  • 2 tbsp thyme
  • 2 onions diced
  • 4 bay leaves
  • 4 garlic cloves
  • 4 red capsicums chopped into chunks
  • 6 large tomatoes roughly chopped
  • 1 kg Dutch creamy potatoes
  • 500 ml sherry
  • 1 tbsp sweet paprika


  1. Combine the onion bay and garlic with some olive oil in a large heavy pan and cook over a medium high heat until the onion is soft but not coloured
  2. Add the capsicums, reduce the heat, cover and cook for 40 minutes, stirring occasionally to avoid the mixture sticking
  3. Add the tomatoes, cover and cook for a further 30 minutes, stirring occasionally
  4. Take the lid off and pour over the sherry and cook the alcohol out over 10 minutes
  5. Add 1L of water, bring to the boil and cook for 30 minutes
  6. Meanwhile parboil the potatoes in salted water
  7. Heat the oven to 200 degrees
  8. Brown the chicken in a sauce pan, cooking in batches
  9. Place the chicken and potatoes in a roasting pan, cover with the sauce, the liquid should just cover the chicken, cook for 1 hour. The chicken is ready when it eases away from the bone.

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2 Responses to Pyrenees chicken cooked in sweet peppers and tomatoes

  1. Pingback: Harlequin Chicken « From the Hobbit Hole Kitchen

  2. Pingback: Tomato, capsicum and potato soup | dinners, preserves, and of course baking

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