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Chicken Spezzatino




Source of Recipe


Cooking Pleasures Feb 04/March 04






List of Ingredients



• 4 yellow bell peppers
  
• 2 T olive oil
  
• 3 1/2 lb cut-up frying chicken
  
• 1/2 tsp salt, divided
  
• 1/2 tsp freshly ground pepper, divided
  
• 3 T all-purpose flour
  
• 1/2 cup chopped onion
  
• 2 garlic cloves, minced
  
• 1 cup dry white wine or chicken broth
  
• 1/4 cup brandy or chicken broth
  
• 1 (28-oz) can crushed tomatoes
  
• 4 T chopped fresh basil, divided
  






Instructions



1. Place bell peppers on gas or electric burner over high heat. Cook, turning with tongs occasionally, until skins are completely blackened. Place peppers in heavy plastic bag; close bag. Let stand 15 minutes or until cool enough to handle. Peel blackened skins under running water. Slip peppers; remove veins and seeds. Cut into strips.
   
2. Heat oil in large skillet over medium heat until hot. Sprinkle chicken with 1/4 tsp of the salt, 1/4 tsp of the pepper and flour. Place in skillet; cook 15 minutes or until browned on all sides. Cover; reduce heat to low. Cook an additional 15 minutes or until no longer pink in center and juices run clear. Place on platter; cover loosely with foil.
   
3. To same skillet, add onion and garlic; cook 4 to 5 minutes or until golden brown. Add wine and brandy; increase heat to medium-hih. Boil 5 minutes or until reduced by half, scraping up browned bits from bottom of skillet. Add tomatoes, 2 T of the basil, remaining 1/4 tsp salt and remaining 1/4 tsp pepper, simmer 15 minutes.
   
4. Return chicken to skillet; simmer 5 minutes or until heated through. Arrange chicken on platter; cover with sauce. Top with pepper strips and remaining 2 T basil.
   






Final Comments


6 servings