Summer Chicken Sauce Piquante
Summer Chicken Sauce Piquante
An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights.
Yield: 4
Summer Chicken Sauce Piquante
An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights.
Prep time: 10 MCook time: 30 MTotal time: 40 M
Ingredients:
- 2 lb bone-in, skin-on chicken breast cut into 4 equal pieces salt and pepper or Cajun/Creole seasoning to taste
- 4 tbsp olive oil
- 1 medium onion, sliced
- 2 medium bell peppers, any color, sliced
- 1/2 cup chicken broth
- 2 medium tomatoes cored and cut into bite-sized pieces
- 1 clove garlic or shallot, minced
- 1 tsp Worcestershire sauce
- red pepper flakes to taste
Instructions:
- 1. Pat chicken dry and season with salt and pepper. Heat large skillet over medium high heat for 3-4 minutes, add oil. Place chicken pieces, skin side down, in skillet and sauté 5 minutes or until deep golden brown. Flip chicken to the other side and sauté 2-3 minutes.
- 2. Remove chicken to a plate, lower heat to medium and add onion slices. Sprinkle with salt and sauté for 5 minutes, stirring every minute or so. Onions should be golden but not brown.
- 3. Add peppers and sauté 3-4 minutes. Add garlic, cook 30 seconds until aroma blooms. Add tomatoes and combine all ingredients.
- 4. Add chicken broth and Worcestershire. Stir again and place chicken, skin side up, on vegetables. Cover and simmer for 20 minutes.
- 5. Check chicken for doneness using a paring knife. Cut down to the bone and make sure there are no traces of pink. Use an instant read thermometer; temperature should be 160 degrees F. Plate and serve.
Calories
534Fat (grams)
26.51Carbs (grams)
15Protein (grams)
40
Sharon LaFleur
