Pan Braised Chicken and Hot Cherry Peppers Recipe

Name: Pan Braised Chicken and Hot Cherry Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut into 1/8ths; salt and pepper; 2 tbsp (30 ml) dry oregano; 3 tbsp (45 ml) olive oil; 1 cup (225 ml) onion, chopped; 6 to 8 pickled hot red and green cherry peppers; 1/2 cup (125 ml) dry white wine; 1 cup (225 ml) hot beef broth, chicken broth or water; 1/2 cup (125 ml) fresh plum tomatoes, seeded and diced; 2 cups (475 ml) egg noodles; 1 tbsp (15 ml) salt; 4 tbsp (60 ml) melted butter; chopped Italian parsley

Servings: persons

1 whole chicken, cut into 1/8ths
salt and pepper
2 tbsp (30 ml) dry oregano
3 tbsp (45 ml) olive oil
1 cup (225 ml) onion, chopped
6 to 8 pickled hot red and green cherry peppers
1/2 cup (125 ml) dry white wine
1 cup (225 ml) hot beef broth, chicken broth or water
1/2 cup (125 ml) fresh plum tomatoes, seeded and diced
2 cups (475 ml) egg noodles
1 tbsp (15 ml) salt
4 tbsp (60 ml) melted butter
chopped Italian parsley

1
Season the chicken pieces with salt, pepper and the dry oregano.
2
In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat.
3
Add the chicken to the hot oil and brown all sides well.
4
While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds.
5
In a separate saucepan heat the broth and keep warm.
6
Drain, carefully, all but 2 tbsp (30 ml) of fat from the chicken and add the onions.
7
Cook the onions to golden brown.
8
Add the peppers to the onions and cook for 2 to 3 minutes.
9
Add the wine and cook for 2 minutes over medium heat.
10
Add the broth and tomato and bring to a boil.
11
Lower the heat to a simmer and cover the pan.
12
Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked.
13
Just before serving, bring 4 quarts (3775 ml) of water to a boil, add 1 tbsp (15 ml) of salt, and cook the noodles until tender.
14
Drain the noodles, toss with butter and place on a large platter.
15
Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.

881

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole chicken, cut into 1/8ths, salt and pepper, 2 tbsp (30 ml) dry oregano, 3 tbsp (45 ml) olive oil, and more.

Yes, Pan Braised Chicken and Hot Cherry Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Braised Chicken and Hot Cherry Peppers

How did you like this recipe?

Frequently Asked Questions