Roast Chicken With Balsamic Bell Peppers Recipes

ROAST CHICKEN WITH BALSAMIC BELL PEPPERS

Steps:

• Preheat oven to 450 degrees Heat a large skillet over medium-high heat. Combine 1/2 tsp salt,fennel seeds, 1/4 tsp black pepper, garlic powder and oregano. Brush chicken w/ 1 1/2 tsps oil to pan. Add chicken, cook 3 minutes or until browned. Turn chicken over and cook 1 minute. Arrange chicken in a dish. Bake at 450 until done, about 10 minutes. Return pan to medium -high heat. Add remaining 1 tbsp oil. Add peppers, shallots and rosemary and saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat and simmer 5 minutes. Increase heat to medium- high. Stir in vinegar, remaining 1/8 tsp salt and pepper. Cook and stir frequently. Serve pepper mixture over chicken.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

ROASTED CHICKEN WITH PEPPERS

Steps:

• Place washed and dryed chicken in a shallow roasting pan.
• Combine 2 tablespoons oil, rosemary and lemon juice.
• Brush over chicken.
• Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
• Roast in a preheated 375 degree oven for 15 minutes.
• Cut bell peppers lengthwise into 1/2 strips.
• Slice onion into thin wedges.
• Toss vegetables with remaining oil, salt and pepper.
• Place veggies around chicken.
• Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
• Serve chicken with peppers and pan drippings.

AUNT JULES' BALSALMIC CHICKEN WITH PEPPERS

Steps:

• Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
• Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
• Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.