First she sautéed some chopped red pepper in extra-virgin olive oil, with a clove of garlic. She removed the vegetable from the pan and discarded the garlic. Then, she sautéed pieces of chicken breast with some fresh chill, sage and rosemary. She seasoned the meat and added a glass of white wine. When the wine had almost all bubbled away, she returned the peppers to the pan and heated through.
We think it might be an idea to flour the chicken pieces in future, which would create a better sauce. The final result is a quick version of “pollo in potacchio”, a classic of central italian cuisine.