Marinate the chicken for at least 30 minutes in Worcestershire sauce, salt & pepper.
In a pan, heat half the butter and saute the onion and half the minced garlic, tea and chicken until it is cooked.
Add the capsicum, red wine and continue sauteing for 1-2 more minutes.
Once chicken is cooked, add the demiglace and bring it to a boil.
Turn it off once the sauce thickens and starts to look creamy.
Serve on bed of herb rice.