Pan Braised Chicken And Hot Cherry Peppers Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Whole chicken, cut into
1/8: s,
Salt and pepper,
2 tbsp: Dry oregano,
3 tbsp: Olive oil,
1: Onion, chopped, 1 cup
6: To 8 pickled hot red and,
Green cherry peppers,
1/2 cup: Dry white wine,
1 cup: Hot beef broth, chicken
Broth or water,
1/2 cup: Fresh plum tomatoes, seeded
And diced,
2 cup: Egg noodles,
4 tbsp: Melted butter,
Chopped Italian parsley,
Directions:
Season the chicken pieces with salt, pepper and the dry oregano. In a
large straightsided saute pan or chicken fryer heat the olive oil
over medium heat. Add the chicken to the hot oil and brown all sides
well.
While the chicken is cooking drain the peppers, cut them into
quarters, and discard the stem and seeds. In a separate saucepan heat
the broth and keep warm.
Drain, carefully, all but 2 tablespoons of fat from the chicken and
add the onions. Cook the onions to golden brown. Add the peppers to
the onions and cook for 2 to 3 minutes.
Add the wine and cook for 2 minutes over medium heat. Add the broth
and tomato and bring to a boil. Lower the heat to a simmer and cover
the pan. Braise the chicken, onions and peppers for 25 to 30 minutes
or until the chicken is fully cooked.
Just before serving, bring 4 quarts of water to a boil, add 1
tablespoon of salt, and cook the noodles until tender. Drain the
noodles, toss with butter and place on a large platter.
Serve the chicken over the noodles and sprinkle freshly chopped
parsley over the top.
Yield: 4 to 6 servings
MICHAELS PLACE SHOW #ML1B20
Source from luhu.jp
large straightsided saute pan or chicken fryer heat the olive oil
over medium heat. Add the chicken to the hot oil and brown all sides
well.
While the chicken is cooking drain the peppers, cut them into
quarters, and discard the stem and seeds. In a separate saucepan heat
the broth and keep warm.
Drain, carefully, all but 2 tablespoons of fat from the chicken and
add the onions. Cook the onions to golden brown. Add the peppers to
the onions and cook for 2 to 3 minutes.
Add the wine and cook for 2 minutes over medium heat. Add the broth
and tomato and bring to a boil. Lower the heat to a simmer and cover
the pan. Braise the chicken, onions and peppers for 25 to 30 minutes
or until the chicken is fully cooked.
Just before serving, bring 4 quarts of water to a boil, add 1
tablespoon of salt, and cook the noodles until tender. Drain the
noodles, toss with butter and place on a large platter.
Serve the chicken over the noodles and sprinkle freshly chopped
parsley over the top.
Yield: 4 to 6 servings
MICHAELS PLACE SHOW #ML1B20
Source from luhu.jp
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