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Rainbow Peppers and Chicken




Source of Recipe


epicurious






Recipe Introduction


This rustic dish is as appropriate for entertaining as it is for family meals. The long-cooked peppers develop sweetness and just the right amount of tang for a gutsy sauce. Though the flavors are deep and complex, at its heart this is a simple dish that doesn't require a lot of fuss. It's great with Herbed Lemon Orzo and crusty bread to soak up all the juices.





List of Ingredients



• 2 chickens (about 3 1/2 lbs each), each cut into 8 serving pieces, rinsed and patted dry
  
• salt and freshly ground black pepper, to taste
  
• 8 T olive oil
  
• 2 onions, cut in half lengthwise and slivered
  
• 4 red bell peppers, stemmed, seeded, and and cut into 1" strips
  
• 4 yellow bell peppers, stemmed, seeded, and cut into 1" strips
  
• 2 green bell peppers, stemmed, seeded, and cut into 1" strips
  
• 2 T minced garlic
  
• 1 cup dry red wine
  
• 2 lbs ripe plum tomatoes, peeled, halved lengthwise, seeded, then cut in half crosswise
  
• 1 1/2 cups torn fresh basil leaves
  
• 2 tsps sugar
  






Instructions



1. Preheat the oven to 350 degrees.
   
2. Season the chicken with salt and pepper. Heat 2 T of the olive oil in a large nonstick skillet over medium-high heat and saute the chicken pieces, in batches, until browned, about 5 minutes per side. Add up to 2 more T of oil as necessary. Transfer the chicken to a plate.
   
3. Heat the remaining olive oil in a large flameproof casserole over medium-low heat. Add the onions and bell peppers and cook, stirring, until softened, 7 minutes. Add the garlic and wine and cook until the vegetables are very soft, about 3 minutes more.
   
4. Add the tomatoes, basil, and sugar to the casserole and cook to soften the tomatoes and incorporate the sugar, 2 minutes. Return the chicken to the pot, smothering it in the sauce. Cover, transfer to the oven, and bake until the chicken is tender, 1 1/4 hours, basting occasionally.