10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

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Thursday, October 13, 2011

Chicken and Fresh Bell Peppers

Jack’s Chicken and Roasted Peppers
(low carb recipe)
6 servings
6 red bell peppers (roasted and prepared)
Salt and freshly ground black pepper
1 tablespoon dried oregano
1/2 teaspoon anchovy paste
1/2 lemon, sliced in paper-thin circles
1 cup white wine
2 tablespoons garlic powder
1 whole chicken, cut into 8 pieces
Extra-virgin olive oil
1 teaspoon red pepper flakes
4 garlic cloves, sliced
1 medium onion, chopped
3 large ripe tomatoes, coarsely chopped
1 tablespoon capers, drained
1/2 bunch fresh basil, hand-torn
1 cup chicken broth
preheat oven to 400 degrees.
On a foil-covered cookie sheet, arrange bell peppers, drizzle with olive oil and season with salt and pepper. Roast the peppers for 15-30 minutes, turning periodically, so they become charred or blistered on all sides. 
NOTE: using tongs for this process makes turning them much easier
Place roasted peppers into a bowl, cover with plastic wrap, and let self-steam for about 10 minutes to loosen the skins. Cores and seeds are easily removed by pulling from the top of the peppers. Peel off the blackened skins. Coarsely chop  peppers into chunks, or slice the peppers depending on how you would like the finished meal to look, and set aside.
Cover the bottom of a dutch oven (or large pan) with olive oil and place on medium heat. Season chicken with garlic powder, dried oregano, salt and pepper as desired and place in dutch oven. Brown chicken skin-side down, until crisp, about 5 minutes. 

Gently turn the chicken over with tongs and brown the other side about 3 minutes. Though it is not fully cooked, remove the chicken from pan and place on a plate for later.

Discard used olive oil, and replace with fresh. Put the pan back on the stove over medium heat. Add the anchovy paste, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the basil; season with salt and pepper, simmer for about 30 minutes, stirring often, until everything breaks down. 

Preheat oven to 350.

Add the remaining roasted peppers and basil. Tuck the chicken into the stew, pouring the wine and chicken broth over mixture. Place the dutch oven into the preheated oven and cook for 20 to 30 minutes until the chicken is fully cooked.
Serve with rice, potatoes, peas, or corn bread and your favorite vegetables.

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