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    RAINBOW PEPPERS AND CHICKEN
    from "Celebrate!" by Sheila Lukins

    This rustic dish is as appropriate for entertaining as it is for family meals. The long-cooked peppers develop sweetness and just the right amount of tang for a gutsy sauce. Though the flavors are deep and complex, at its heart this is a simple dish that doesn't require a lot of fuss. After you've spent all those days unpacking boxes and hanging pictures, you want a dish that looks nice and easy for guests to serve themselves. It's great with Herbed Lemon Orzo and crusty bread to soak up all the juices.

    Serves 8
    INGREDIENTS (CLICK TO BUY)

    2 chickens (about 3 1/2 pounds each), each cut into 8 serving pieces, rinsed and patted dry
    Salt and freshly ground black pepper, to taste
    8 tablespoons olive oil
    2 onions, cut in half lengthwise and slivered
    4 red bell peppers, stemmed, seeded, and cut into 1-inch strips
    4 yellow bell peppers, stemmed, seeded, and cut into 1-inch strips
    2 green bell peppers, stemmed, seeded, and cut into 1-inch strips
    2 tablespoons minced garlic
    1 cup dry red wine
    2 pounds ripe plum tomatoes, peeled, halved lengthwise, seeded, then cut in half crosswise
    1 1/2 cups torn fresh basil leaves
    2 teaspoons sugar

    Print recipe
    PREPARATION

    1. Preheat the oven to 350° F.
    2. Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat and sauté the chicken pieces, in batches, until browned, about 5 minutes per side. Add up to 2 more tablespoons of oil as necessary. Transfer the chicken to a plate.
    3. Heat the remaining olive oil in a large flameproof casserole over medium-low heat. Add the onions and the bell peppers and cook, stirring, until softened, 7 minutes. Add the garlic and wine and cook until the vegetables are very soft, about 3 minutes more.
    4. Add the tomatoes, basil, and the sugar to the casserole and cook to soften the tomatoes and incorporate the sugar, 2 minutes. Return the chicken to the pot, smothering it in the sauce. Cover, transfer to the oven, and bake until the chicken is tender, 1 1/4 hours, basting occasionally.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Grade A Whole Chicken, Cut Up - $1.99/lb
     8-piece pack, Grade A
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Red Greenhouse Bell Pepper - $4.99/lb
     Farm Fresh, Med
     
      Yellow Greenhouse Bell Pepper, Medium - $4.99/lb
     Farm Fresh, Med
     
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
     
      Vidigal Reserva Vinho Tinto - $8.99/ea plus tax Save! Just $8.09 each when you buy 12 or more.
     750ml
     
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
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