s CHICKEN THIGHS WITH SMOKY ROASTED PEPPERS *****
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s CHICKEN THIGHS WITH SMOKY ROASTED PEPPERS *****
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Ingredients
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Instructions *** 4-17-17 great again!! *** 5-22-2011 excellent, it's called a 30 minute meal but it took me an hour to cook it, so much for commercial ranges, pretty easy with a lot of cutting, but very flavorful *** By: Rachael Ray From: 30-Minute Meals Ingredients: 4 bell peppers (2 red, 1 yellow, 1 green) 2 pounds trimmed skinless, boneless chicken thighs Salt and pepper Flour, for coating 3 tablespoons EVOO (extra-virgin olive oil) 1 teaspoon fennel seeds (about 1/3 palmful) 4 cloves garlic, thinly sliced 1 italian cherry or fresno chile pepper, thinly sliced 1 cup white wine One 28-ounce can italian plum tomatoes and their juices Warm, crusty bread, such as ciabatta Directions: Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips. Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon EVOO, 1 turn of the pan, then stir in the fennel seeds, garlic and chile pepper for a minute or two. Add the wine and deglaze the pan. Add the tomatoes and mash them. Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 minutes to finish cooking the chicken. Uncover, stir and serve from the pan with lots of the bread for mopping. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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