CHICKEN & PEPPERS
I’ve always loved meals that are what I call “One Pot Wonders”. Although this bakes up all in one nice big pan, you will need a deep skillet to get it all started. I’ve been making a dish similar to this for years, but the other night while watching Chef Lidia Bastianich on Television make a version of this, it reminded me how much my daughter loves chicken’s dark meat and smoky flavors.
So, thanks to the motivation of Chef Lidia, the next day I redid my old recipe by adding a good wollop of Smoked paprika, using only the dark meat of the chicken and this really yummy recipe was born.
CHICKEN & PEPPERS
1 large yellow onion, cut into large chunks
1 each of red pepper & yellow pepper, cut into large chunks
Olive oil for cooking about 4 tbsps.
Kosher salt & freshly ground pepper
4 or 6 chicken legs & thighs, separated. I like to cut off any excess skin & fat if possible.
6 garlic cloves, smashed with skin removed
¼ tsp. hot pepper flakes, if you want it hotter, be careful when adding more. The earlier you add heat the hotter it gets!
2 heaping tbsp. paprika or smoked paprika (if you like smoky flavors this is great!)
1 cup dry white wine (you may want a splash more to deglaze pan, and to have more sauce, so keep the bottle handy)
Chopped fresh parsley to garnish
- Preheat oven to 350°f
- Prepare a non-stick 9 x 13 baking dish, set aside
- Trim chicken & pat dry, season both sides with a little kosher salt and freshly ground pepper, set aside
- Heat a large deep skillet until very hot, add about a tablespoon of olive and swirl to coat pan, add all the onions at once. Allow them to brown a little on various sides, turning to make sure they don’t burn
- Add all the peppers at once and allow to brown a little, add a pinch of kosher salt and freshly ground pepper
- Once veggies have softened and browned a bit, remove to the baking dish
- Add another tbsp. of oil to the pan, and add all the chicken pieces skin side down, turning and browning all sides, once browned remove to the baking dish on top of the vegetables, remember the chicken does not need to be cooked through as it will continue baking in the oven
- If the pan appears too dry, add a bit more oil to cover the bottom of the pan then add the smashed garlic cloves, hot pepper flakes and all the paprika at once, stir frequently so as not to burn. This will bring out the flavors of the garlic and toast the paprika, about 1 minutes
- Once the pan becomes very fragrant, add all the wine at once to deglaze the pan, stirring constantly to make a nice sauce
- Pour contents of pan over the chicken & vegetables, make sure everything is coated in sauce, cover baking dish with lid or foil and bake for 30 minutes
- Remove cover and bake for an additional 15 minutes
- Plate and garnish with a little freshly chopped parsley
- Serve over rice, pasta, quinoa or on its own with a side of steamed veggies & a crispy side salad
*Note; This recipe freezes really well, in portions. I’d make the entire recipe and portion out, date & freeze. Good for up to 6 weeks in the freezer.
Chef Lorraine Powell,