This flavoursome dish is great either hot or cold as
a hunting lunch. Served with rice or pita bread.
-
4
Tablespoons of good olive oil
-
1 large onion, peeled and sliced
-
4 good-sized cloves of garlic, peeled and
roughly sliced
-
2 red peppers, de-seeded and sliced
-
2 green peppers, de-seeded and sliced
-
75g/3 oz sun-dried tomatoes in olive oil, sliced
-
300ml/12 fl. oz. boiling chicken stock
-
500g/1 lb Francolin breasts cut into 1cm ½"
strips
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A handful of sweet basil leaves
-
Black calamata olives
Heat
the oil in a heavy, cast-iron frying pan and add the onion,
garlic and peppers. Fry over a medium heat until the onions
start to change colour.
Add the olives, tomatoes and their oil, together
with the chicken stock and bring to boil. Reduce the heat and
simmer for 10 minutes
Season the francolin with salt and pepper.
Increase the heat and add the francolin,
stirring all the time for 5 minutes or until the francolin is
done and most of the liquid has evaporated.
Add the basil one minute before serving.
Check the seasoning and serve with a good Cape
Chardonnay.
