Chicken with Roasted Peppers and Mushrooms with BBQ Sauce
Traditional British chicken with roasted peppers and mushrooms with bbq sauce featuring lemon juice. Simple ingredients, great results.
Ingredients
- ½ red pepper (see note 1)
- 120 ml water
- ½ yellow pepper
- 2 tspn lemon juice
- ½ green pepper
- 1 tspn dijon mustard
- 100 gm button mushrooms
- 1 tspn horseradish sauce
- 1 chicken breast
- ¼ tspn salt
- 2 tbspn oil
- 1 tspn liquid smoke (see note 2)
- 125 gm onion (prepared weight)
- 1 tspn brown sugar
- 3 tbspn tomato ketchup
- 1 tbspn soy or worcestershire sauce
- 250 - 300 gm potatoes - for mash
Method
- 1
Cut the peppers in half and deseed, then flatten as much as possible, smear with oil and place under a fairly hot grill for about 5 - until the skins are charred.
- 2
Put the roasted peppers in a bowl and cover with cling film for about - this will help to loosen the skins, then remove the skins and discard.
- 3
Slice the mushrooms and rub with a little oil, then place under the grill, on a baking sheet, for 5 - , turning once.
- 4
Place an oiled baking sheet in the oven and pre-heat the oven to 200°C.
- 5
Slash one side of the chicken a few times and rub with salt and freshly ground black pepper and, optionally, sprinkle with a little smoked paprika.
- 6
Peel the potatoes and cut into approx 1 inch pieces.
- 7
Finely chop the onions.