SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS
Steps:
- Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
- The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
- The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
- The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve.
CHICKEN WITH SAUSAGE AND HOT CHERRY PEPPERS
From Sara Moulton, who says ... "This is based on an Italian dish called scarpariello - sort of a "turf and turf." I love the combination of chicken and sausages to begin with, and when you throw in the pickled peppers, the whole dish takes on a lively peppery taste. When I first made this, I braised the chicken in the sauce and it came out a little tough (my stove is electric and it is hard to get the low temperature right.) The skin was rubbery, too. I decided I could achieve a crisper skin and a moister texture by searing the chicken on top of the stove and finishing it in the oven. This has the added benefit of speeding up the preparation time since you can make the sauce on top of the stove while the chicken is in the oven. If you are a glutton for very spicy food, use hot Italian sausage. If you are trying to cut back on fat, use turkey sausages."
Provided by Tim964
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
- Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
- Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.
Nutrition Facts : Calories 410.3, Fat 19.2, SaturatedFat 4.9, Cholesterol 63.4, Sodium 810.6, Carbohydrate 19.8, Fiber 5.8, Sugar 4.2, Protein 30.9
GRILLED CHICKEN AND HOT CHERRY PEPPER PANINO
Provided by Gina Marie Miraglia Eriquez
Categories Sandwich Chicken Backyard BBQ Lunch Mozzarella Hot Pepper Grill Grill/Barbecue Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
- Heat grill pan over medium heat until hot.
- Brush 1 side of each bread slice with some of garlic oil and put, oiled side down, on a work surface. Brush chicken with remaining garlic oil, then grill chicken, turning once, until just cooked through, 2 to 3 minutes total. Put chicken on a bread slice, then top with cherry peppers, mozzarella, and remaining bread slice, oiled side up.
- Put sandwich in grill pan and weight with a heavy skillet. Cook, turning once, until cheese has melted and bread is golden, about 4 minutes total.
- Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve panino with salad.
CHERRY PEPPER CHICKEN
Make and share this Cherry Pepper Chicken recipe from Food.com.
Provided by rob8676
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute 2 cloves Garlic.
- Add chicken to pan, and brown. Remove chicken and set aside.
- Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
- Add the red wine.
- Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
- Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.
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