From EatingWell: September 1998
This recipe is an example of a favorite Italian trick--getting two dishes out of one. The chicken is served as an entree, and its sauce is tossed with pasta. While it is traditional to serve the pasta as the first course of the same meal, either chicken or sauce could be saved for another night.
- 2 large red bell peppers
- 2 large green bell peppers
- 2 1/2 pounds bone-in chicken pieces, skin and fat removed
- Salt & freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, smashed
- 1/2 teaspoon crushed red pepper
- 3/4 cup dry red wine
- 2 28-ounce cans plum tomatoes, drained and chopped
- Char bell peppers over a low gas flame or under a broiler, turning often, until skins are evenly blistered, 5 to 10 minutes. Place the peppers in a bowl, cover and let stand for 10 to 15 minutes. Remove skins and seeds of the peppers with a paring knife. Cut the peppers into wide strips, saving any juices accumulated in the bowl. Set aside.
- Pat chicken dry and season with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium heat. Add garlic and crushed red pepper and cook, stirring, until golden, about 1 minute. Add the chicken and cook until browned on all sides, about 6 minutes. Transfer the chicken to a plate.
- Add wine to the pan and increase heat to high, scraping up any browned bits. Stir in tomatoes and one-third of the roasted peppers and their juices.
- Add the chicken. Reduce heat to low, cover and simmer, turning once, until chicken is no longer pink in the center, 25 to 30 minutes. Add remaining bell peppers and cook until heated through, 3 to 5 minutes more. Adjust seasoning with salt and pepper.
- Tilt pan and spoon off any surface fat from sauce. Adjust seasoning with salt and pepper. Transfer chicken and vegetables with a slotted spoon to a warm serving bowl. Reserve 3 cups of sauce for another use. Spoon the remaining sauce over the chicken and vegetables. Serve hot.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per serving: 350 calories; 12 g fat (3 g sat, 6 g mono); 97 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 35 g protein; 5 g fiber; 247 mg sodium; 653 mg potassium.
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 lean meat, 1 fat
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- September 1998