Traditionally this is a summer dish; it’s one of the wonderful ways to use the abundance of red and yellow peppers from the garden. It happens to be great just about anytime of the year…warm & hearty, it falls squarely into the great comfort food category.
This dish is usually served as a main course, but last weekend I decided to use it as a pasta sauce. Once the chicken is cooked it falls easily away from the bone and can be broken into bite-sized pieces. The tomatoes and peppers are luscious and juicy, and with the chicken bits it made a great sauce for a short pasta like rigatoni.
CHICKEN WITH RED PEPPERS AND TOMATOES
Extra virgin olive oil, 74 milliliters (5 tablespoons)
Chicken pieces (about 12), skinned, 1 kilogram (35 ounces)
1 large onion, diced
3 garlic cloves, minced
2 red or yellow peppers, cut into 1-inch pieces
Canned, peeled tomatoes, chopped, 400 grams (14 ounces)
Dry white wine, 237 milliliters (1 cup)
Fresh Italian parsley, minced, 2 tablespoons
Salt and pepper
Heat the oil in a large skillet over medium heat.
Cook chicken until golden brown, without overcrowding the skillet.
Add onion and garlic to the skillet and sauté until onion is soft, scraping up browned bits (about 4 minutes).
Add the red peppers, tomatoes, and wine.
Return the chicken to the skillet, cover and simmer over medium-low heat until the peppers are tender, the chicken cooked through and the sauce is reduced.
Add the chopped parsley, season with salt and pepper and serve.