Email to Judi Mae       

Recipe Categories: Judimae's HOME PAGEAPPETIZERS-COLD APPETIZERS-HOT BEANS BEEF BEVERAGES BEVERAGES-ALCOHOLIC BISCUITS_AND_ROLLS BREADS-QUICK BREAKFAST-BRUNCH BROWNIES_AND_BLONDIES BUTTERS CAKES_AND_FROSTINGS CANDY CASSEROLES CHEESECAKES CHICKEN CHILI CONDIMENTS COOKIES COOKIES-BARS CROCKPOT CROCKPOT-DESSERTS CULINARY_KITCHEN_FINDS DESSERTS DIABETIC-BEANS-GRAINS DIABETIC-BREAKFAST_BRUNCH DIABETIC-ENTREES DIABETIC-PASTA DIABETIC-SALADS DIABETIC-SANDWICHES DIABETIC-SAUCES DIABETIC-VEGETABLES DIPS_AND_SPREADS-APPETIZERS DRESSINGS ETHNIC-AFRICA ETHNIC-ASIA ETHNIC-EUROPE ETHNIC-ITALY ETHNIC-MEXICAN ETHNIC-MIDDLE_EAST ETHNIC-SOUTH_AMERICA FAMILY-FAVORITES FAST_AND_EASY FISH_AND_SEAFOOD GRILL_AND_BBQ HINTS_AND_TIPS JEWISH_COOKING LAMB LOW-CALORIE MARINADES MUFFINS PASSOVER PASTA PIES_AND_PASTRIES PORK POULTRY REFERENCE_INFORMATION_TIPS REGIONAL_US_COOKERY RICE_AND_GRAINS SALADS SALADS-GELATIN SANDWICHES SAUCES SAUCES-DESSERT SEASONINGS SHELLFISH SOUPS-COLD SOUPS-HOT STUFFINGS VEGETABLES VEGETABLES-STARCHY VEGETARIAN WW-BEVERAGES WW-DESSERTS WW-POULTRY

SKL: Mediterranean Chicken with Peppers




Source of Recipe


Nancy Harmon Jenkins

1 small frying chicken -- cut in 6
-- serving pieces (free-range chicken
-- if possible)
or
2 pounds chicken pieces
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh rosemary -- finely chopped
1/2 medium yellow onion -- thinly sliced
2 garlic cloves -- thinly sliced
1/4 cup dry white wine
-- (up to 1/2 cup)
2 red or yellow sweet peppers -- sliced in strips
1 tablespoon capers
2 tablespoons black olives -- chopped (Greek or
-- nicoise)
2 tablespoons flat-leaf parsley -- finely chopped

Put the chicken in a deep bowl and add the oil, lemon juice and rosemary. Turn to coat well. Cover and set aside to marinate for 1 hour, or refrigerate 10 hours or overnight.

To cook, remove about 2 tablespoons of the flavored oil from the marinade. Place the oil in a heavy saucepan large enough to hold the chicken pieces and set over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until the vegetables are soft. Push the vegetables to the edges of the pan and put the chicken in the middle. Raise the heat to medium and brown the chicken lightly on all sides. Add the wine and peppers. Lower the heat again, cover and continue cooking, stirring occasionally and turning the chicken parts over, for about 30 minutes, or until the chicken is thoroughly cooked and the juices run clear yellow when the meat is pricked with a fork. If necessary, add more marinade.

When the chicken is done, stir in the capers, olives and parsley. Let the sauce come to a boil, remove from the heat and serve immediately.

Variation: Chicken skin adds a lot of flavor to any dish, but if you want, you may remove the skin or prepare this dish with skinless, boneless breasts.

Judi's note: I usually don't complete a dish with marinade that has had raw poultry in it. I usually just make up a second batch of marinade (throw out the one that has had the poultry in it) and proceed with the recipe with the fresh batch.

Yield: 4 to 6 servings

Source: Nancy Harmon Jenkins

Category: Chicken

Recipe typed for you by Judi Mae Phelps.