Creamy Piquillo Pepper And Chickpea Soup With Chicken Recipes

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CHICKEN WITH PIQUILLO PEPPERS



Chicken With Piquillo Peppers image

I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.

Provided by threeovens

Categories     Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken thighs (6 pieces)
2 garlic cloves, sliced
kosher salt
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 (9 ounce) jar piquillo peppers, drained
1 cup dry white wine

Steps:

  • Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
  • Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
  • Transfer chicken to a platter while you prepare the sauce.
  • Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
  • Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.

Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20

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