New York City Chefs Daily Recipe for 11/29/2001 : Recipe for Chicken with Peppers
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chicken with Peppers recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/29/2001 : Recipe for Chicken with Peppers
"Chicken with Peppers"

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3 pounds Chicken, cut into serving pieces
3 large peppers, red, yellow, or green
6 tablespoons olive oil
2 medium red onions, finely sliced
2 cloves garlic, finely chopped
Small piece of dried chili, crumbled (optional)
1/2 cup white wine
Salt and freshly ground black pepper
2 tomatoes, fresh or canned, peeled and chopped
3 tablespoons fresh chopped parsley

Trim any fat off the chicken, and remove all excess skin.  Wash the peppers. Prepare by cutting them in half, scooping out the seeds, and cutting away the stem.  Slice into strips.  Heat half the oil in a large heavy saucepan or casserole. Add the onion, and cook over low heat until soft. Remove to a side dish.  Add the remaining oil to the pan, raise the heat to moderate, add the chicken and brown on all sides, 6 to 8 minutes.  Return the onions to the pan, and add the garlic and dried chili, if using. Pour in the wine, and cook until it has reduced by half.  Add the peppers and stir well to coat them with the fats. Season. After 3 to 4 minutes, stir in the tomatoes. Lower the heat, cover the pan, and cook until the peppers are soft, and the chicken is cooked, about 25 to 30 minutes. Stir in the parsley and serve. Serves 4.
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