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