Pan Braised Chicken And Hot Cherry Peppers
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Pan Braised Chicken And Hot Cherry Peppers
  Chicken    Peppers  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22859. Report a problem with this recipe.
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      Title: Pan braised chicken and hot cherry peppers
 Categories: 
      Yield: 4 Servings
 
      1    Whole chicken, cut into
    1/8    's
           Salt and pepper
      2 tb Dry oregano
      3 tb Olive oil
      1    Onion, chopped, 1 cup
      6    To 8 pickled hot red and
           Green cherry peppers
    1/2 c  Dry white wine
      1 c  Hot beef broth, chicken
           Broth or water
    1/2 c  Fresh plum tomatoes, seeded
           And diced
      2 c  Egg noodles
      4 tb Melted butter
           Chopped Italian parsley
 
  Season the chicken pieces with salt, pepper and the dry oregano. In a
  large straightsided saute pan or chicken fryer heat the olive oil
  over medium heat. Add the chicken to the hot oil and brown all sides
  well.
  
  While the chicken is cooking drain the peppers, cut them into
  quarters, and discard the stem and seeds. In a separate saucepan heat
  the broth and keep warm.
  
  Drain, carefully, all but 2 tablespoons of fat from the chicken and
  add the onions. Cook the onions to golden brown. Add the peppers to
  the onions and cook for 2 to 3 minutes.
  
  Add the wine and cook for 2 minutes over medium heat. Add the broth
  and tomato and bring to a boil. Lower the heat to a simmer and cover
  the pan. Braise the chicken, onions and peppers for 25 to 30 minutes
  or until the chicken is fully cooked.
  
  Just before serving, bring 4 quarts of water to a boil, add 1
  tablespoon of salt, and cook the noodles until tender. Drain the
  noodles, toss with butter and place on a large platter.
  
  Serve the chicken over the noodles and sprinkle freshly chopped
  parsley over the top.
  
  Yield: 4 to 6 servings
  




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Recipe ID 22859 (Apr 03, 2005)

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