Pollo Con Cipolla (Onion) and Red Roasted Peppers

In a large frypan heat the oil, add onion, garlic and red pepper and gently fry for 10 minutes.

Add the chicken pieces, salt and pepper and fry until browned on both sides.

Mix the tomato paste with a little water and stir into the pan; add wine and cook on low for about 10 minutes, covered.

Chop one sprig of rosemary and sprinkle over chicken.

Cook another few minutes until chicken is tender, adding a little of the stock to moisten. Transfer to serving dish and garnish with rosemary.

Serves 4.