Chicken with Peppers

 

My favourite chicken recipe of all times. It’s an riff on a recipe from A Book of Mediterranean Food by Elizabeth David: Pollo in Padella con Peperoni.

In her recipe David uses a whole chicken cut into pieces, while I tend to use just thighs, drumsticks, and sometimes wings. The dark meat of these cuts adds an extra dimension to the dish. It also helps balancing the sweetness of the sauce, to which a splash of white Vermouth is added (my call). In addition to the thyme and basil that the original recipe calls for, I included a few tarragon leaves: used sparingly, they really give freshness to the dish without covering the other flavours.

 Chicken with Peppers 

Serves 2-3
3 small peppers (yellow, red, green or a mix)
Extra virgin olive oil
3 cloves garlic, crushed
2 small golden onions, sliced
2 chicken thighs
2 chicken drumsticks or wings
4-5 sprigs of thyme
60 ml (1/4 cup) white vermouth
220 g (1/2 pound) vine tomatoes, roughly chopped
A handful of fresh basil leaves
6-8 tarragon leaves
Sea salt
Freshly ground black pepper

Pour enough olive oil into a large braising pan so that it covers the bottom by a couple of millimeters. Place it over medium heat, and when the oil is hot, add the onion and garlic. Fry gently until fragrant and translucent, then add the chicken and brown it for five-six minutes. Add the thyme, then pour in the vermouth to deglaze the chicken. Allow the liqueur to evaporate for a minute, then lower the heat to medium-low, cover the pan, and cook the chicken for about 45 minutes, checking every now and then and stirring it a bit so that it doesn’t stick to the bottom and burn.

Meanwhile, Preheat the oven to 200 C. Rinse the peppers and pat dry, then arrange them on an oven rack set on top of a baking pan. Roast until charred and soft, turning them a couple of times while they are cooking. It should all take no more than half an hour, depending on how big the peppers are. Allow to cool a moment, then peel and discard the top and seeds. Cut them into strips, then add them to the pan together with the tomatoes and the basil and tarragon leaves.

Cook for fifteen more minutes, stirring occasionally. The dish is ready when the tomatoes are soft and falling apart. Before serving, taste and adjust the seasoning. You can serve this dish with pilaf rice, or plenty of bread to mop the delicious juices left on the plate at the end of the meal.

Print recipe Print recipe

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *