Chicken with Marinated Peppers

(almanac) presents a recipe for:

“Chicken cooked in red wine vinegar, with sweet fennel sausage, mushrooms and homemade vinegar peppers. My first attempt at a variation on a sublime dish I’ve enjoyed several times at one of my fave Italian restaurants, Jimmy’s in Asbury Park.

“First you wanna give your peppers a nice long time to marinate. I put three bell peppers (red, yellow, orange) cut into strips into a mixture
of white and balsamic vinegar with a bit of garlic, salt and just a little sugar, sealed it up nice and tight and left it in the fridge for
a little over a week (I know people who leave ’em for months, but I’m just not that disciplined!).

“Flash forward to tonight: Browned a whole chicken, cut into 8 pieces, in olive oil and garlic; then added half a pound of sliced mushrooms, four sausages cut into small pieces, dried oregano, fresh chopped parsley, salt and pepper, a bay leaf, about a cup of red wine vinegar and a like amount of chicken stock; Let cook uncovered for about 45-50 minutes; then added the vinegar peppers and some of the reserved marinating liquid; tightly covered the dutch oven and let cook for another 15-20; Removed the meat and veggies to a platter; cooked the sauce down to a slightly thicker consistency; returned the solid matter to the liquid; served, to familial huzzahs.”

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