Robertos Chicken Piccante

1. 1

   Season the chicken all over with 1/2 teaspoon of the salt.

2. 2

   Spread the flour on a rimmed plate, and dredge the chicken in flour, tapping off the excess.

3. 3

   Heat the olive oil in a large cast-iron skillet over medium-high heat.

4. 4

   When the oil is hot, add the chicken and brown on all sides, about 8 to 10 minutes in all.

5. 5

   Once the chicken is browned, drop the garlic into the empty spaces in the pan, and add the bell peppers and the cherry peppers.

6. 6

   Cook until the peppers are caramelized on the edges, about 4 to 5 minutes.

7. 7

   Move the breast pieces on top of the rest of the chicken and vegetables (to avoid overcooking), and sprinkle everything with the oregano and the remaining 1 teaspoon salt.

8. 8

   Cover, and cook until the chicken and vegetables are deeply caramelized, about 5 minutes.

9. 9

   Uncover, pour in the white wine, and simmer until the wine is almost cooked away and the chicken is cooked through, about 10 to 15 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.