Chicken Simmered with Sweet Red Peppers (serves 4-6)

It was a beautiful day, the first day that it actually felt like we were heading towards Summer! I was completely taken by surprise when I opened the back door and felt a warm breeze hitting my face. I was starting to get very glum about this dreary weather. Dreams of moving to a new place, a place where if the sun didn’t shine, there would be all sorts of other distractions, like museums or Art Galleries to explore or sit in a little cafe eating fresh bread and cheese all washed down with a glass of the local wine! Dank weather always brings out the same emotions in everybody. In reality everywhere can feel inhospitable when the weather is foul? I have lived in enough places to know this is true. Still, I do have plans to keep testing that theory and look forward to moving again when the time is right…

lovely chicken with sweet peppers..

It was the beginning of a new week so I had once again in my possession a whole chicken to cook? While at the supermarket my eye caught a label that read “mysteriously long sweet peppers”  – what an odd way of describing something in the vegetable section? Of course then I bought them because of that, so, the company’s marketing ploy worked. I chopped them into very large pieces with a red onion, and threw them in with the chicken and that was dinner – no herbs, no spices, and it was awesome. The wine with the peppers and onions emulsified the liquid into a lovely sweet tasting pan sauce. If you find some mysteriously long sweet peppers, you should try this, although I am absolutely positive that regular sweet peppers would work just as well!

You will need1 cut-up 3 1/2 lb chicken, 4 to 6 tbs extra virgin olive oil, 1 big red onion, 4 long sweet pepper, sliced into 1″ pieces OR 3 regular red peppers, very large dice or stripes, 4 cloves garlic, thickly sliced, 1 1/4 cups white wine, 1 1/4 cups water, coarse salt and freshly ground black pepper for seasoning,

sear chicken on high heat in batches

1 – Put your big saute pan (12″) on high on stove top and add about 4 tbs of oil. Let it get very hot. While it is doing that generously season the chicken with salt and pepper. Cook the chicken in two batches (or three if you have a small pan) until it is nice and brown. The pan will be making a lot of noise and it will get a little smokey, but just think you are working in a restaurant kitchen and don’t panic – it is supposed to be like that! also you may need to add more oil as you go.

saute peppers, onions and garlic for 10 minutes..

2 – Take chicken off pan and set aside and add the onions, peppers and garlic to pan. Turn the heat down to medium/low and cook for about 10 minutes or so, or, until the onions are getting soft.

Simmer on stove-top for 40 minutes..

3 – Add the wine and water and turn the heat back up. When the liquid boils, add the chicken. Cover with lid and turn heat down until everything is gently simmering. Cook for about 45 minutes.

When chicken has 10 minutes left to cook preheat oven to 450*

finish chicken in oven for 15 minutes..

4 – When chicken had cooked for 45 minutes, remove lid and place pan in oven for 15 minutes. This will deepen the flavor and color of the dish.

We had our chicken with tagliatelle - delicious..

Serve with rice or pasta and a green salad.

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