Chicken With Sweet Peppers
Updated Oct. 12, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2frying chickens, cut into serving pieces
- 2tablespoons olive oil
- 1cup chopped onion
- 3cloves garlic, minced
- 1cup chopped green pepper
- 1cup chopped sweet red pepper
- Juice of 1 lemon
- ⅓cup dry white wine
- 1bay leaf
- Salt and freshly ground black pepper
- 3tablespoons butter
- 1tablespoon chopped parsley
- Lemon slices for garnish
Nutritional analysis per serving (8 servings)
746 calories; 53 grams fat; 16 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 57 grams protein; 905 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry chicken pieces thoroughly. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat. Set chicken aside as it is browned.
- Step 2
Reduce heat and add the onions, garlic, green pepper and red pepper. Saute until tender but not brown. Stir in the lemon juice and wine.
- Step 3
Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper. Cover and allow to simmer until the chicken is cooked through, about 30 minutes.
- Step 4
Transfer the chicken to a heated platter and cover to keep warm. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce. Taste and reseason if necessary.
- Step 5
Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.
Private Notes
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Comments
Uh no. This was a big disappointment . Lots of work, no flavorful outcome. I do not recommend.
Great recipe. I used chicken thighs and added some leeks and celery, and measured the onions, peppers and wine generously. Including some paprika (recent harvest) and fresh thyme gave the finished sauce more of a spark. Will make this again.