Chicken and Peppers

I really like devising tasty recipes such as this -- recipes which embody all the best of my favorite dishes. Chicken with peppers is undoubtedly simple and fast - however it tastes like it was simmered all day long. It works by using all fresh ingredients - and it employs colourful peppers, which are often a tad challenging to get my kids to consume. In this instance however, my children never recognize that they really are eating a range of beautifully colored, nutrient filled food. They just believe they're enjoying some thing delicious. Which they are!

Be sure to include the parsley only at the very last minute, and if you don't care for capers so much, either rinse them off, dice them up in smaller pieces, or by pass them altogether, though I feel they will convey a terrific dimension. My friend LeeAnn called this meal Chicken Aphrodite, for no reason apart from it really is so tasty you are going to adore it -- and I think that says it all.

Ingredients - Chicken with Peppers

* 6 slices bacon, diced
* 6 boneless, skinless chicken breasts
* Kosher salt and freshly cracked black pepper
* 1 red or orange bell pepper, chopped
* 1 yellow bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, chopped
* 1 (15 oz.) can diced tomatoes
* 1/2 cup white wine
* 2 tsps thyme
* 2 tsps oregano
* 1 small bay leaf
* 1 tsp . anchovy paste or 1 anchovy filet
* 1/2 cup chicken stock
* 3 tablespoons capers, drained
* 1/4 cup chopped fresh flat-leaf parsley leaves

Instructions

1. In a Dutch oven or large heavy bottomed saucepan, cook the bacon till crisp. Remove the bacon from pan, then set to one side.

2. Season chicken breast pieces with pepper and salt on both sides. In the same Dutch oven, cook chicken in oil from the bacon until golden brown on all sides. Remove chicken from the dutch oven then set to one side.

3. Again in the same saucepan, add onion, peppers and garlic and saute for around one minute, stirring thoroughly. The water from your veggies will deglaze your pan. Include the white wine, tomatoes, thyme, oregano, bay leaf and anchovy paste or filet. Blend thoroughly to finish obtaining all of the fine brown bits off the bottom of the dutch oven.

4. Return the chicken to the saucepan, along with any juices that have accumulated. Include chicken stock, and bring to a full boil. Reduce temperature to a bare simmer, put the cover on, then simmer till chicken pieces is cooked properly through - around 20-30 minutes, according to the size of the chicken pieces.

5. Spread top using the set aside bacon pieces, capers and the parsley, and serve.

Chicken and Peppers, Chicken and Peppers Recipe

Chicken and Peppers

I like devising recipes such as this -- recipes that incorporate virtually all the best of my favorite dishes. Chicken with peppers is quick and simple - however it tastes as if it was simmered all day long. It works by using all fresh ingredients - plus it uses multi-colored bell peppers, which can be a bit tricky to get my kids to eat. In this instance all the same, they never realize that they really are eating several different gorgeously colored, vitamin packed foods. They simply think they really are enjoying some thing delectable. Which they are!

Be sure you include the parsley just at the very last minute, of course, if you do not care for capers that much, either rinse them, dice them up in smaller pieces, or bypass them entirely, even though I think they will add a terrific dimension. My buddy LeeAnn named this dish Chicken Aphrodite, for no reason at all aside from it truly is so scrumptious you'll love it -- and I think that states it all.

Ingredients -- Chicken with Peppers

* 6 pieces bacon, diced
* 6 boneless, skinless chicken breasts
* Kosher salt and freshly cracked black pepper
* 1 red bell pepper, diced
* 1 yellow bell pepper, chopped
* 1 medium onion, diced
* 2 cloves garlic, chopped
* 1 (15 oz) can diced tomatoes
* 1/2 cup white wine
* 2 tsps. thyme
* 2 tsps. oregano
* 1 small bay leaf
* 1 tsp . anchovy paste or 1 anchovy filet
* 1/2 cup chicken stock
* 3 tbsps capers, drained
* 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

1. In a Dutch oven or big heavy bottomed saucepan, cook the bacon till crisp. Remove bacon from pan, then place to one side.

2. Season chicken breast pieces by using salt and pepper on both sides. In the same pan, brown the chicken in the oil from your bacon until golden brown on both sides. Remove chicken from the skillet then place aside.

3. Once again inside the same skillet, add onion, peppers and the garlic and cook for about one minute, stirring thoroughly. The moisture from your veggies will start to deglaze your pan. Include the white wine, tomatoes, thyme, oregano, bay leaf plus anchovy paste or filet. Blend well to finish gathering all the good brown pieces from the bottom of your dutch oven.

4. Return the chicken pieces into the dutch oven, as well as all juices that accumulated. Add chicken broth, and bring to a boil. Lessen heat to a bare simmer, cover, and then simmer until chicken is cooked properly through - somewhere between 20-30 minutes, dependant upon the size of your chicken pieces.

5. Spread the top of the chicken using the set-aside the bacon, the capers and the parsley, and serve.

Chicken with Peppers, Chicken with Peppers

Chicken with Peppers

I love creating recipes like this - dinners that encompass just about all the very best of my best dishes. Chicken with peppers is undoubtedly fast and simple - nevertheless it tastes as if it was slowly cooked for hours on end. It utilizes all fresh ingredients - and it makes use of multi-colored bell peppers, which are generally a tad tricky to get the children to eat. In this case however, the kids never notice that they're eating a range of beautifully colored, nutrient loaded foods. They simply think they really are eating some thing delectable. Which they are!

Make sure you add the parsley just at the final minute, of course, if you do not care for capers that much, either rinse them, chop them into smaller sized pieces, or bypass them altogether, though I think they will add a wonderful dimension. My buddy LeeAnn called this meal Chicken Aphrodite, for no reason besides it truly is so delicious you are going to adore it - and I believe that says everything.

Ingredients -- Chicken with Peppers

* 6 slices bacon, diced
* 6 boneless, skinless chicken breasts
* Kosher salt and freshly cracked black pepper
* 1 orange bell pepper, diced
* 1 yellow bell pepper, chopped
* 1 medium onion, diced
* 2 cloves garlic, chopped
* 1 (15 oz.) can diced tomatoes
* 1/2 cup white wine
* 2 teaspoons thyme
* 2 tsps oregano
* 1 small bay leaf
* 1 teaspoon anchovy paste or 1 anchovy filet
* 1/2 cup chicken broth
* 3 tbsps . capers, drained
* 1/4 cup chopped fresh flat-leaf parsley leaves

Instructions

1. In a Dutch oven or big heavy bottomed saucepan, cook the bacon till crispy. Remove bacon from the pan, and set to one side.

2. Season chicken pieces using pepper and salt on both sides. Within the same saucepan, cook the chicken in oil from your bacon until golden brown on all sides. Remove chicken from dutch oven then set aside.

3. Once more inside the same skillet, add onion, peppers and the garlic and cook for approximately one minute, stirring well. The water from the veggies will begin to deglaze your pan. Include the white wine, tomatoes, thyme, oregano, bay leaf plus anchovy paste or filet. Blend thoroughly to finish obtaining all the great brown bits off the bottom of your saucepan.

4. Return chicken into the skillet, along with any juices that have collected. Include chicken broth, and heat to a boil. Reduce heat to a bare simmer, put the cover on, then cook until chicken breast is cooked properly all the way through - between 20 to 30 minutes, based on the size of your chicken pieces.

5. Sprinkle the top of the chicken with the set-aside the crispy bacon, capers and parsley, and serve.

chicken peppers