Chicken Pepperonata - serves 4

8 skinless chicken thigs
2 tbsp whole wheat flour
2 tbsp olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
14 ounce can chopped tomatoes
1 tbsp chopped oregano
Salt and pepper
Fresh oregano, to garnish
Crusty whole wheat bread

Remove and discard the skin from the chicken thigs and toss them in the flour.
Heat the oil in a wide skillet and fry the chicken quickly until sealed and lightly browned, then remove from the pan.
Add the onion to the pan and gently fry until soft., add the garlic, bell peppers, tomatoes and oregano, then bring to a boil, stirring.
Arrange the chicken over the vegetables, season well with salt and pepper, then cover tightly and simmer for 20-25 minutes, or until the chicken is cooked completely and tender.
Season to taste, garnish with oregano, and serve with crusty whole-wheat bread.