Serve this Mediterranean dish either at the beginning or the end of summer, when the peppers are in season yet the warmth of a bake is appreciated. For a more intense chicken flavour use organic chicken which has been free to roam. Serve with a green salad and crusty French bread. The quantities shown here serve 4.

Ingredients

• 3 Peppers, mixed colours
• 1 Large onion, chopped
• 4 Cloves of garlic, finely chopped
• 4 Chicken breasts, diced
• 1 tbsp Flour
• 1 tbsp Fresh parsley, chopped
• 1 tbsp Fresh marjoram, chopped
• 3 Chicken stock cubes
• For the Sauce
• 300ml Milk, semi skimmed if you are on a diet
• 2 Bay leaves
• 20g butter
• 20g Flour
• 5 Black peppercorns
• 1/2 tsp Ground nutmeg
• 2 Eggs, beaten
• 75g Parmesan cheese, grated

Method

1. Make the sauce by melting the butter in a saucepan and adding the flour, remove from the heat and mix together to form a paste. Add the milk slowly with constant stirring. Add the bay leaves, nutmeg and peppercorns. Return to a gentle heat and bring to the boil slowly with constant stirring. Simmer for 5 minutes, still stirring constantly. Remove from the heat and allow to infuse with the bay and pepper flavours.
2. Thinly slice the peppers into rings and fry gently for 10 minutes or until softened. Add the onion and garlic and fry for a further 5 minutes. Place half the mixture into an ovenproof dish.
3. In a separate pan fry the chicken pieces for 8 minutes, or until browned all over. Remove from the heat and stir in the flour, stock cubes and herbs. Add 150ml of boiling water and stir.
4. Place the chicken over the peppers in the ovenproof dish. Finish with the remaining peppers.
5. Remove the peppercorns and bay leaves from the sauce, and stir in the beaten eggs. Pour the sauce over the chicken and peppers. Cover with the parmesan cheese.
6. Place in an oven at 180 degrees C and cook for 35 minutes. Serve immediately.