Chicken and Peppers
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.