Chicken Recipes

CHICKEN WITH BELL PEPPERS

This colorful dish comes from the south of Italy, where sweet peppers are plentiful.

INGREDIENTS
1 chicken, 3 pounds, cut into serving pieces
3 large bell peppers, red, yellow or green
6 tablespoons olive oil
2 medium red onions, finely sliced
2 cloves garlic, finely chopped
small piece of dried chili, crumbled (optional)
1/2 cup white wine
salt and black pepper
2 tomatoes, fresh or canned, peeled and chopped
3 tablespoons chopped fresh parsley

SERVES 4

1. Trim any fat off the chicken, and remove all excess skin. Prepare peppers by cutting them in half and discarding the seeds and the stem. Slice into strips.

2. Heat half the oil in a large heavy saucepan or casserole. Add the onions, and cook over low heat until soft. Remove to a side dish. Add the remaining oil to the pan, raise the heat to medium, add the chicken and brown on all sides, 6—8 minutes. Return the onions to the pan, and add the garlic and dried chili, if using.

3. Pour in the wine, and cook until it has reduced by half. Add the peppers and stir well to coat them with the oil. Season. After 3—4 minutes, stir in the tomatoes. Lower the heat, cover the pan, and cook until the peppers are soft, and the chicken is cooked, about 25—30 minutes. Stir occasionally. Stir in the chopped parsley and serve.