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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken with Peppers and Onions Recipe

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This recipe for Chicken with Peppers and Onions is from Lebowitz-Parness-Sipple and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken pieces (bone in, or not, your choice - however many fit in your pan with some space in between - or use 2 pans, or a really large pan)

1-2 medium onions, thinly sliced inyo strips(if you're out making 8 legs, or something, just one onion is fine)

2-3 bell peppers in various colors, sliced in thin strips (or cheat and use the bag of frozen peppers)

1-2 jar(s) of ubiquitous "Chicken Sauce" (or KfP duck sauce, if you find it) - enough to put about a Tbsp of sauce on each piece of chicken.
Directions:
Directions:
Preheat oven to 350ºF

Spray a roasting pan (one of those foil pans with grooves in it) with cooking spray.

Spread onions over the bottom of the pan, them do the same with the peppers.

Place chicken on top of the veggies with a bit of space in between, and pour about a Tbsp of sauce over each piece.

Bake for 50-60 minutes, or until fully cooked.
Number Of Servings:
Number Of Servings:
It depends on how many pieces of chicken you make - 1-2 pieces per person
Preparation Time:
Preparation Time:
Maybe 10 minutes?
Personal Notes:
Personal Notes:
I'm a huge fan of easy "dump and bake" recipes. This is a go-to for an easy Shabbat meal, because it freezes and reheats well.

Note: that "Chicken Sauce" they sell for Pesach has nearly identical ingredients to KfP duck sauce. Why pay extra?

 

 

 

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