Chicken with red & yellow peppers

Chickenandpeppers2

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

Serves 4-6

Ingredients

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

Cooking Instructions

Heat the oil in a large skillet over medium heat.
Cook chicken until golden brown, without overcrowding the skillet.

Browningchicken
Transfer to a platter.

Brownedchicken
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.

Chickenandpeppers

Add the chopped parsley, season with salt and pepper and serve.

 

 

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