Chicken in Tomato Sauce

Chicken in Tomato Sauce, Served with Potato & Parsnip Puree and House Red Pepper Oil
Time: 40 minutes approx
Effort: Easy
Serves: 4

4 chicken thighs, skinned and deboned (or breasts if you prefer)
2 shallots, chopped fine
1 small red or yellow pepper (sweet), chopped
2 tbsp olive oil
1 can unsalted tomato paste (5 1/2 oz)
1/4 to 1/2 cup water
Salt & Pepper to taste
1 tbsp cane sugar

Saute the shallots and yellow pepper in the olive oil for about 5 minutes, then add the chicken and saute again until the chicken is almost cooked. Add the tomato paste and 1/4 cup water, blending well. Add salt and pepper and the sugar. Simmer on low until the chicken is fully cooked. Stir occasionally. (You may need to add a little more water if the sauce becomes too thick).