Recipe for chicken saute with peppers and tomatoes

–Valerie Ryan for The Boston Globe

Serves 4

1chicken (3 to 3½ pounds), cut into 8 piecesSalt and black pepper, to taste2tablespoons olive oil2tablespoons butter1medium onion, chopped3cloves garlic, finely chopped4ounces thinly sliced Serrano ham or prosciutto, chopped4mixed red and green bell peppers, cored, seeded, and cut into ½ inch strips¾cup dry white wine2pounds (about 10) fresh plum tomatoes, cored and coarsely chopped½teaspoon smoked paprika3tablespoons chopped fresh parsley

1. Pat the chicken dry and halve the breasts crosswise. Sprinkle with salt and pepper.

2. In a skillet large enough to hold all the chicken in one layer, heat the oil over medium high heat. Add the butter and when it melts, add chicken, skin side down, and brown for 4 minutes, or until golden. Turn and brown the other side for 2 minutes more. Transfer to a bowl.


3. Reduce the heat to medium. Add the onions and cook, stirring often, for 8 minutes or until softened. Add the garlic and ham and cook, stirring, for 2 minutes more.

4. Add the bell peppers and cook, stirring, for 5 minutes or until slightly softened.

5. Stir in the wine, tomatoes, paprika, and half of the parsley. Simmer uncovered for 10 minutes or until the sauce reduces slightly. Return the chicken pieces to the skillet with any juices that accumulated in the bowl. Cover and simmer for 30 minutes or until the chicken is cooked through.

6. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with the remaining parsley and serve in deep plates. Valerie Ryan

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