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Pan Braised Chicken and Hot Cherry Peppers
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From "Food TV" a way to use Hot Cherry Peppers.

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

Serves/Makes:4 or more

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

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