Recipe - Pan Braised Chicken And Hot Cherry Peppers

1 Whole chicken; in 8 pieces
Salt and pepper; to taste
2 tablespoon Dry oregano
3 tablespoon Olive oil
1 Chopped onion; (1 cup)
6 Pickled hot red and green
cherry peppers, (6 to 8)
One half cup Dry white wine
1 cup Hot beef broth; chicken
broth or water
One half cup Fresh plum tomatoes; seeded
and minced
2 cup Egg noodles
4 tablespoon Melted butter
Chopped Italian parsley

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

Yield: 4 to 6 servings

c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B20

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #814 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997