Chicken and Peppers

Heat the butter in a large skillet or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on both sides until golden, approximately 8 minutes total.

Remove the browned chicken from the skillet and set aside on a plate.

In the same skillet, add the sliced onion and cook until softened and translucent, about 3 minutes, stirring occasionally.

Add the crushed garlic, chopped sage, and chopped coriander to the onions, stirring constantly for 1 minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, stirring continuously to prevent sticking.

Return the browned chicken to the skillet and add the chicken stock. Bring to a gentle simmer, then reduce heat to medium-low and cook covered for 20 minutes.

Add the sliced red pepper to the skillet and continue simmering uncovered for 5 minutes.

Mix the cornflour with the water in a small bowl until smooth and lump-free. Pour this mixture into the skillet while stirring gently.

Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken and peppers lightly.

Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot.