BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
CHICKEN AND BELL PEPPER WITH ONION CONFIT
Provided by Gerald Hirigoyen
Categories Chicken Garlic Onion Bake Sauté Dinner Lime Bell Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 3/4 cup oil in heavy large saucepan over medium-high heat. Add onions and sauté 3 minutes. Add all bell peppers, garlic, thyme, and sugar; sauté 5 minutes. Reduce heat to medium-low. Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer. Drain confit and cool; discard cooking oil. Season to taste with salt and pepper.
- Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 400°F. Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Sauté chicken in skillet until golden, about 1 minute per side. Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
- Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just until heated through. Spoon bell pepper confit onto 4 plates.
- Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
More about "chicken with bell peppers onions and capers recipes"
SIMPLE CHICKEN WITH PEPPERS & ONIONS | LAURA FUENTES
From laurafuentes.com
5/5 (7)Category DinnerCuisine AmericanCalories 339 per serving
CHICKEN CACCIATORE - SPEND WITH PENNIES
From spendwithpennies.com
ROMAN CHICKEN WITH PEPPERS AND ONIONS | A SPICY …
From aspicyperspective.com
CHICKEN AND BELL PEPPERS SKILLET - PRIMAVERA KITCHEN
From primaverakitchen.com
ONE PAN BAKED CHICKEN AND PEPPERS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
DELECTABLY SKINNY CHICKEN, PEPPERS AND ONIONS SKILLET
From skinnykitchen.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION …
From seriouseats.com
HOW TO MAKE CHICKEN CACCIATORE - AMANDA'S COOKIN'
From amandascookin.com
CHICKEN WITH BELL PEPPERS AND ONIONS RECIPE - THE DINNER BITE
From thedinnerbite.com
Ratings 7Category ChickenCuisine American, BritishTotal Time 30 mins
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
CHICKEN CACCIATORE - A CLASSIC ITALIAN DISH SO VIBRANT AND …
GREEN BELL PEPPER AND CHICKEN STIR-FRY RECIPE
From recipes.net
BAKED CHICKEN WITH BELL PEPPERS AND ONIONS RECIPES
From yummly.com
20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
From thepioneerwoman.com
SPICY CHICKEN PASTA WITH PEPPERS & ONIONS - EATINGWELL
From eatingwell.com
10 BEST CHICKEN BELL PEPPERS ONIONS RECIPES | YUMMLY
From yummly.com
ONE-POT RECIPE: BRAISED CHICKEN THIGHS WITH BELL PEPPERS …
From thekitchn.com
PERI PERI CHICKEN RECIPE
From allrecipes.com
CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS - BIGOVEN
From bigoven.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
CHICKEN SAUSAGE AND PEPPERS PASTA RECIPE RECIPE | RECIPES.NET
From recipes.net
CHICKEN SAUTé: CHICKEN & BELL PEPPER RECIPE | LAWRY'S - MCCORMICK
From mccormick.com
SLOW COOKER SAUSAGE AND PEPPERS - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
ROASTED CHICKEN TENDERS WITH PEPPERS & ONIONS - EATINGWELL
From eatingwell.com
ENJOY SCRAMBLED EGGS? TRY THE TURKISH STYLE WITH THIS EASY …
From food.ndtv.com
BRAISED CHICKEN WITH PEPPERS, OLIVES AND CAPERS
From williams-sonoma.com
You'll also love