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Braised Chicken In Piperade Recipe

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This recipe for Braised Chicken In Piperade is from The Polito/Muscarella Family Cookbook Project, 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:  
6 chicken thighs
salt and pepper
3 T. olive oil
1 large onion, sliced thin
1 large red pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
3 cloves garlic, peeled and slivered
1 ½ c. plum tomatoes, peeled and chopped
2 T. red wine vinegar
1 tsp. smoked paprika
Pinch espelette pepper or cayenne
2 bay leaves
Directions:
Directions:
Season the chicken thighs with salt and pepper. Sear on both sides in a wide bottom pan. Remove from the pan and set aside. Turn the heat to medium and add the onions, peppers and garlic. Cook stirring occasionally until soft, about 15 minutes. Add the tomato, red wine vinegar, paprika, espelette pepper and bay leaves. Simmer for 5 minutes. Add the chicken thighs back to the pan and push down into the stewed peppers. Cover and cook over low heat for 25 minutes until the chicken is tender. Taste and adjust the seasoning with salt and pepper if necessary.


Enjoy with a glass Pinot Noir.

 

 

 

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