This chicken recipe is spicy, delicious and easy to make. I was able to cut a wee bit of fat out of it too.
What's better than a low effort, awesome dish that's essentially justt throwing veggies at cooked chicken with some wine?? Not much.
Rating: 4 forks out of 5
Click "Read More" for your steps for this great plate.
*note removed items are not in bold
1 tablespoon olive oil
4 skin-on, bone-in chicken breasts 6 skinless, bone-in chicken breasts
1 teaspoon dried oregano
kosher salt sea salt (I was out of kosher)
1 poblano chili pepper stemmed and seeded
3 red Italian chili peppers ribboned and seeds retained (I couldn't get poblano and had dried chilis at home)
1/2 white onion sliced with thin ringlets
1 large tomato 3 small "on the vine" tomatoes quartered
2 4 large cloves garlic smashed
1/2 2/3 cup pickled jalapeño chopped
1/2 cup green olives with pimentos chopped
1 1 1/2 cup dry white wine
Directions the way I did it:
Heat the olive oil in a large skillet on High heat. While it heats, sprinkle your chicken breasts with oregano. Place your chicken breasts in the pan and cook for 8 minutes on each side.
Throw your veggies onto and around the chicken and cook until the vegetables are soft (about 5 minutes). Top with the sea salt, add the wine and bring to a boil.
Cover the skillet and lower heat to Medium. Allow to simmer for 10-15 minutes. Plate the chicken with thongs and cover the breasts with the veggies and the sauce.
I used sea salt as I was out of kosher salt
I used red Italian chili peppers as I couldn't get my hands on poblano peppers
I retained the seeds from the peppers
I used more chicken and thusly more veggies and wine
I used skinless breasts to cut out a bunch of fat from the recipe
Using the chili peppers and keeping the seeds made this dish hotter than it originally would've been. It wasn't too hot but the next time I make it, I intend on using more peppers as I love it HOT!
This is one of those recipes you can make when you don't know how long it will be before your family sits down. It can just sit and stew for a while 'till you're ready to eat.
This recipe is available in the CrOOK BOOK