Title: CHICKEN WITH PEPPERS
Categories: Poultry
Yield: 4 Servings
3 lb Chicken, cut in 8 pieces
4 tb Olive oil
4 ea Garlic, clove
1 ea Onion, red, small, sliced ve
-rtically
1 ea Tomato, medium, ripe, peeled
-, seeded, chopped
1 ts Chile, hot, minced or 1/2 ts
-p dried, powdered
1/2 c Wine, white, dry
2 ea Peppers, bell, red, charred,
-skinned, in strips
2 ea Peppers, bell, yellow, charr
-ed, peeled, strips
3 tb Herbs, fresh, as available (
-sage, tarragon, thyme)
Fat grams per serving: Approx. Cook
Time: 1 1) Heat oil and brown chicken pieces on all
sides over fairly high heat along with the garlic
cloves. (Leave garlic to one side to avoid burning;
remove if it appears it may burn.) Brown chicken in
batches to avoid crowding. Remove chicken to a warm
platter and salt and pepper it on all sides. 2) Tilt
the pan and discard all but one tablespoon of the
cooking fat. Add onion to the pan and cook over medium
high heat for 2 to 3 minutes, until wilted. Add tomato
and chile or chile powder and saute a minute or two.
Add wine and let the wine cook down for a couple of
minutes. 3) Return chicken to the pan. Add pepper
strips and herbs. Bring to a boil, lower heat to a
simmer, cover and cook until the chicken is fork
tender, 30 to 45 minutes for a young fryer. If juices
are too thin, uncover and raise heat until reduced to
desired consistency, removing chicken first if it is
already done. 4) Let the dish stand uncovered for 5 to
10 minutes before serving.
