Wednesday, October 26, 2011

Chicken and peppers pasta sauce

I had two extra bell peppers and a jar of marinara. This is what became of them. The roasted peppers were amazing in this dish, they were extra sweet and juicy. The entire marinara sauce took on their flavor.

4 chicken thighs
2 large, sweet, red bell peppers
0.5 cup white wine
1 jar marinara sauce
1 tbsp olive oil
0.5 tsp cayenne
1 tsp oregano flakes
black pepper

Heat a cast iron skillet to hot on medium-high heat. Add the olive oil. Pat the chicken dry and season with salt and pepper. Place them skin-side-down in the hot skillet.

Cook for 5 minutes, then turn and cook for another 5 minutes. Remove from the pan and set aside. Preheat the oven to 400F.

Slice the peppers and add to the hot skillet. Caramelize the peppers, until the pieces become tender and sweet. Set aside. Return the chicken to the skillet and bake for 30 minutes.

Move the chicken and the peppers into a saucepan and add the white wine, heat to a boil and add the cayenne and oregano. Simmer until reduced by half. Add the marinara and rinse the jar with a cup of water. Simmer for 20 minutes covered, turning the chicken pieces after 10 minutes. Serve over linguini pasta.

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