Description:

From "Food TV" a way to use Hot Cherry Peppers.

Source:

S. Chokel via Michael Lomonaco of Food TV's Episode #: ML1B2

Serves/Makes:4 or more

Ingredients

• 1 whole chicken, cut into 1/8ths
• salt and pepper
• 2 tbsp (30 ml) dry oregano
• 3 tbsp (45 ml) olive oil
• 1 cup (225 ml) onion, chopped
• 6 to 8 pickled hot red and green cherry peppers
• 1/2 cup (125 ml) dry white wine
• 1 cup (225 ml) hot beef broth, chicken broth or water
• 1/2 cup (125 ml) fresh plum tomatoes, seeded and diced
• 2 cups (475 ml) egg noodles
• 1 tbsp (15 ml) salt
• 4 tbsp (60 ml) melted butter
• chopped Italian parsley

Preparation

• Season the chicken pieces with salt, pepper and the dry oregano.
• In a large straight-sided 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 tbsp (30 ml) 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 (3775 ml) of water to a boil, add 1 tbsp (15 ml) 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.

Comments

Recipe courtesy of Michael Lomonaco at Food TV Located on the Internet at: http://www.foodtv.com/foodtv/recipe/0,6255,9244,00.html