Chicken Peperonata
Chicken Peperonata is an old Italian recipe that dates back to the Hellenistic era (320’s to 31 BC). That’s like from Anthony the great to Elizabeth Taylor, er Cleopatra.
It is basically peppers, onions and garlic sautéed in olive oil. It was the origins of many of today’s Italian recipes like Sausage and peppers and it fits right in with the Mediterranean Diet And, it can be used so many different ways. From simply a side dish or a bruschetta or as a topping for meat like today’s Chicken Peperonata. It’s easy and it’s good.
How to Make your Chicken Peperonata
Put skillet on at medium high and eyeball just enough olive oil to cover the bottom . Lightly 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 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. Then 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 strips to the skillet. Lightly sprinkle a small pinch each of salt (optional) and black pepper. And, toss them to get them all covered with the oil. You’re going to let the pepper strips cook slow for about 6-8 minutes tossing often. You don’t want them 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 – tossing a few times – until the onions start to get translucent. Then make a bare spot in the middle and add the garlic.
Let the garlic cook until it just starts to get a little golden on the edges. Add the rosemary and 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.
Finishing Up
Add the chicken, the drippings, tomato sauce and the red wine. Turn the chicken over right after putting them in the skillet giving them a good bath and turn them over again about half way thru the simmering process. Turn the heat up to medium and let it simmer. When the liquids have reduced by about a third. (About 3-5 minutes.)
ENJOY!!
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.
Here’s another quick and easy chicken recipe for you – Scarborough Fair Chicken.
Chicken Peperonata
Ingredients
- olive oil
- 2 filets Chicken breast or 4 tenders
- salt and pepper salt optional
- 1 fresh red pepper cut into 1/2 inch wide strips
- 1/2 medium size onion cut into 1/4 inch strips
- 3 cloves garlic, chopped
- 1 sprig fresh rosemary
- 1 cup tomato sauce or canned tomatoes or chopped fresh
- 1/2 cup red wine
- 1 tbsp. grated parmesan cheese for topping
- 2 fresh basil leaves chopped for topping
Instructions
- Put skillet on at medium high and eyeball enough olive oil to cover the bottom . Lightly 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. Remove them to a plate that will catch the drippings.
- Now you will multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper(s) into quarters lengthwise and remove the stems, seeds and the white membranes.
- You're going to let the pepper strips cook slow for about 6-8 minutes tossing often. You don't want them to brown at all, Just to cook and get soft. While the peppers are cooking chop up the garlic. When the peppers have softened add the onion and cook - tossing a few times - 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 chicken, the drippings, tomato sauce and the red wine. Turn the heat up to medium high and let it simmer and reduce by about a third. About 3-5 minutes.
Turn the chicken over right after putting them in giving them a good bath and about half way thru. - 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.
