21 October, 2015
Peperonata is an old Italian recipe that can be used so many different ways. From simply a side dish or a topping for bruschetta or as a topping for meat like today’s Chicken Peperonata. It’s easy and it’s good. I’ll bet it winds up in your repertoire of go to recipes.
Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don’t have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.
You’re going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don’t want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don’t have to be fresh herbs. If all you have is dried that will work, just use about half as much dried as fresh.
Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes.
Put the chicken and the drippings back in the pan and turn the filets over to give them a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.
Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don’t forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of Poppop’s easy homemade bread, hot out of the oven, is real good too.