jennyema
Chef Extraordinaire
You can make this in 30 minutes if you really motor …
It’s my adaptation of a couple of Lidia Bastianich recipes
Chicken and Potatoes with Vinegar Peppers
For 2 people
2 chicken breasts cut into large chunks (or use any kind of chicken you want, eg legs)
2 or 3 red potatoes, sliced into ½ in. pieces
2 shallots, sliced or chopped
4 cloves garlic, chopped fine
2-8 cherry peppers (hot) in vinegar, sliced THE # OF PEPPERS DEPENDS ON YOUR TASTE
2T capers
½ cup ripe olives (pitted) -- whatever variety you like best
¼ cup vinegar from peppers or red wine vinegar or mixture of both
½ cup dry white wine
1 cup chicken broth
Good olive oil
Salt and pepper
Season chicken with salt and pepper. In oven-proof skillet (but not cast iron as theis dish is quite acidic) brown the chicken pieces in olive oil quickly over high heat – remove. You do not want to cook chicken through, just brown. Lower heat, add potatoes (you might need a bit more oil) and brown, cooking to nearly done but still firm – remove. Add shallots, garlic, cook for about a minute – don’t let garlic brown. Add peppers, cook for 30 seconds. Add vinegar, reduce by half. When reduced, add white wine – again reduce by half. When reduced, add chix broth, capers, olives, chicken and potatoes. Simmer until liquid is – you got it – is reduced by about half. Check seasoning. Serve alone or over pasta if carbs aren’t a worry.
Lidia uses sliced Itian sausage, too, which I don’t care for, but you might like. You can always add more peppers but it’s hard to take away heat, so I suggest starting with 2 or 3 if you are unsure of the heat level. Add more if you want. I usually add 6-8.
It’s my adaptation of a couple of Lidia Bastianich recipes
Chicken and Potatoes with Vinegar Peppers
For 2 people
2 chicken breasts cut into large chunks (or use any kind of chicken you want, eg legs)
2 or 3 red potatoes, sliced into ½ in. pieces
2 shallots, sliced or chopped
4 cloves garlic, chopped fine
2-8 cherry peppers (hot) in vinegar, sliced THE # OF PEPPERS DEPENDS ON YOUR TASTE
2T capers
½ cup ripe olives (pitted) -- whatever variety you like best
¼ cup vinegar from peppers or red wine vinegar or mixture of both
½ cup dry white wine
1 cup chicken broth
Good olive oil
Salt and pepper
Season chicken with salt and pepper. In oven-proof skillet (but not cast iron as theis dish is quite acidic) brown the chicken pieces in olive oil quickly over high heat – remove. You do not want to cook chicken through, just brown. Lower heat, add potatoes (you might need a bit more oil) and brown, cooking to nearly done but still firm – remove. Add shallots, garlic, cook for about a minute – don’t let garlic brown. Add peppers, cook for 30 seconds. Add vinegar, reduce by half. When reduced, add white wine – again reduce by half. When reduced, add chix broth, capers, olives, chicken and potatoes. Simmer until liquid is – you got it – is reduced by about half. Check seasoning. Serve alone or over pasta if carbs aren’t a worry.
Lidia uses sliced Itian sausage, too, which I don’t care for, but you might like. You can always add more peppers but it’s hard to take away heat, so I suggest starting with 2 or 3 if you are unsure of the heat level. Add more if you want. I usually add 6-8.
