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Brown Cafe UPS Forum
Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52012"><p>CHICKEN WITH SWEET AND HOT RED PEPPERS </p><p> </p><p> </p><p>8 small chicken thighs with skin and bones (2 1/2 lb) </p><p>3/4 teaspoon salt </p><p>2 tablespoons extra-virgin olive oil </p><p>3 red bell peppers, cut lengthwise into 1/3-inch-wide strips </p><p>1 onion, sliced </p><p>2 garlic cloves, smashed and peeled </p><p>1/4 to 1/2 teaspoon dried hot red pepper flakes </p><p>1/4 cup dry white wine </p><p> </p><p>Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes. Turn chicken over and cook 2 minutes more, then transfer to a plate. </p><p>Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes. Add wine and boil 1 minute. Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes. </p><p> </p><p>Turn on broiler. Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes.</p></blockquote><p></p>
[QUOTE="moreluck, post: 52012"] CHICKEN WITH SWEET AND HOT RED PEPPERS 8 small chicken thighs with skin and bones (2 1/2 lb) 3/4 teaspoon salt 2 tablespoons extra-virgin olive oil 3 red bell peppers, cut lengthwise into 1/3-inch-wide strips 1 onion, sliced 2 garlic cloves, smashed and peeled 1/4 to 1/2 teaspoon dried hot red pepper flakes 1/4 cup dry white wine Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes. Turn chicken over and cook 2 minutes more, then transfer to a plate. Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes. Add wine and boil 1 minute. Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes. Turn on broiler. Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes. [/QUOTE]
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