Chicken with Peppers and Onions
I like hot and spicy and this dish of chicken in a spicy sauce with peppers and onions is really good
I like hot and spicy and this dish of chicken in a spicy sauce with peppers and onions is really good
- 1 cup dry white wine
- salt and pepper to taste
- 2 tablespoons butter
- 1 cup chicken broth
- 3 tablespoons olive oil
- 2 cloves garlic
- 1/4 cup fresh basil chopped
- 1 medium chicken (2 to 3 lbs)
- 3 cups plum tomatoes fresh chopped (or use canned whole tomatoes, drained and chopped)
- 1 large sweet green pepper seeded and sliced
- 1 large roasted onion fairly thick sliced
- 1 serrano chile pepper finely sliced* (more or less to taste)
- Carbohydrate 7.2859875 g
- Cholesterol 125.167708333333 mg
- Fat 28.92238375 g
- Fiber 1.87428339382013 g
- Protein 30.0813145833333 g
- Saturated Fat 9.32047816666667 g
- Serving Size 1 1 Serving (338g)
- Sodium 321.57075 mg
- Sugar 5.41170410617987 g
- Trans Fat 2.40822558333333 g
- Calories 419 calories
Step-by-step
- Cut chicken into serving size and sprinkle salt and pepper on all pieces. Set aside. Saute onion in butter and oil over medium-high heat until onions are slightly transparent, then add garlic and stir. Bring heat up and add chicken pieces. Cook chicken until it is brown on all sides.
- Add wine to chicken, onion and garlic mix. Stir and scrape the bottom of pan to loosen all the flavorings. Add sweet green pepper and simmer for 8 to 10 minutes.
- After 10 minutes, add chicken broth, chopped tomatoes and hot pepper. Cover and simmer over low heat for 30 minutes. Remove cover and continue cooking about 15-20 more minutes or until chicken is done. Turn heat off, sprinkle with chopped basil. Cover for 10 minutes before serving.
- Serve with broad egg noodles, rice or mashed potatoes. Have plenty of warmed crusty bread for this dish. Also, this dish is excellent served over polenta (prepared polenta can be purchased in most supermarkets).
Deglazing for Maximum Depth
Many cooks add braising liquids directly to a dry pan without scraping the bottom, missing out on crucial caramelization. When dry white wine meets the hot pan after browning the poultry and aromatics, actively use a wooden spoon to dislodge every browned bit stuck to the metal. This fond dissolves into the liquid, forming the aromatic foundation for the tomatoes and chicken broth. Skipping this step leaves substantial flavor behind in the skillet.
Controlling Moisture and Reduction
Achieving the correct sauce consistency requires managing the pan's lid through two distinct phases. Simmering the mixture covered for thirty minutes allows the chicken to tenderize thoroughly while releasing its natural juices into the tomatoes and peppers. Removing the lid for the final fifteen to twenty minutes of cooking lets excess moisture evaporate, concentrating the plum tomatoes and rendered fats into a thick coating sauce rather than a watery broth.
Judging Doneness Visually
Determining poultry doneness without a thermometer relies on observing meat texture and juices. Piercing the thickest part of the thigh or breast with the tip of a paring knife should yield completely clear juices rather than pink or cloudy liquid. Additionally, properly cooked chicken meat pulls away slightly from the bone and offers no rubbery resistance when probed.
