Prep 25 mins
Cook 35 mins
From the Feb 2008 issue of Food and Wine Magazine. Haven't tried this yet, posting here so I can try it later. The recipe calls for 3 pounds of boneless chicken thighs. I wasn't even aware they made such a thing, so I'm going to list it as chicken breasts. They suggest to serve it with risotto and a Sangiovese wine.
- 2 tablespoons olive oil
- 8 chicken breasts
- pepper, freshly ground
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 pickled hot peppers, thinly sliced
- 3 garlic cloves, thinly sliced
- 1⁄2 cup dry red wine
- 1 1⁄2 cups chicken stock
- 1 lb plum tomato, ripe and coarsely chopped
- 2 tablespoons flat leaf parsley, chopped
- In a deep skillet, heat the olive oil. Season the chicken with salt and pepper and add the chicken to the skillet. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.
- Add the onion, bell pepper pickled peppers and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.
- Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling it in the vegetables and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with parsley.