Chicken Braised with Sweet Peppers
If you have fresh Roma tomatoes on hand, you can substitute 2 cups of diced fresh tomatoes for the canned tomatoes called for in this recipe.
INGREDIENTS | SERVES 4
- 1 tablespoon extra-virgin olive or vegetable oil
- 8 small chicken thighs, skin removed
- ⅔ cup chicken broth
- ¼ cup dry white wine or chicken broth
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary, crushed
- Salt to taste
- ¼ teaspoon freshly ground black pepper
- 1 15-ounce can diced tomatoes
- 1 small yellow sweet pepper, cut into ½" strips
- 1 small green sweet pepper, cut into ½" strips
- 1 small red sweet pepper, cut into ½" strips
- 8 ounces fresh button mushrooms, cleaned and sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups hot cooked noodles or rice
Add the oil to a deep 3 ½-quart nonstick skillet and bring to temperature over medium heat. Add the chicken; fry for about 5 minutes, turning the chicken so it browns evenly. Drain and discard any excess fat.
Add the broth, wine, garlic, rosemary, salt, and black pepper to the skillet. Bring to a boil; reduce heat, cover, and simmer for 20 minutes.
Add the tomatoes, sweet peppers, and mushrooms to the skillet. Cover and simmer for another 15 minutes, or until the chicken is tender and no longer pink. Transfer the chicken to a serving dish; cover with foil and keep warm.
Add the cornstarch and water to a small bowl; stir to combine. Mix in 1 or 2 tablespoons of the hot broth to thin the cornstarch mixture and then gently stir the mixture into the broth and vegetables. Continue to cook for 3 minutes, or until the sauce is thickened and has lost its raw cornstarch flavor.
Taste for seasoning and add salt and pepper if needed. Spoon the vegetables and sauce around chicken. Serve with noodles or rice.
