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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pan Braised Chicken and Hot Cherry Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions