 |
- 10 basil leaves - chopped and divided
- 1/2 cup merlot or cabernet
Featuring tender, deliciously seasoned chicken simmered with tomatoes, onions, and bell peppers in
a savory red wine sauce, this version of the classic dish is sure to become an all-time favorite.
Directions
Cut peppers in half, place skin side up on a baking sheet.
Drizzle with olive oil and place under the broiler on low.
Broil for approximately 10
minutes or until the skins are charred and blistered.
Remove from the broiler and place the
peppers in a medium bowl and cover with plastic wrap. Allow them to sit for 10 minutes.
When
cooled, peel the peppers and chop into chunks.
Season flour in a medium bowl with garlic powder
oregano and seaoning salt.
In another medium bowl, whisk together the egg and milk.
Dredge
the chicken pieces in the flour, dip them in an egg wash and then dredge them again with the
flour.
Heat approximately 1/4 cup of olive oil or vegetable oil in a dutch oven over medium
heat.
Fry the chicken in the oil in batches until crisp, approximately 8 minutes on each
side.
Remove the chicken to a plate and clean out the dutch oven.
Add 1/4 cup of oil, to the
dutch oven. Add the garlic, onion, tomatoes, lemon slices, capers, red pepper flakes, bay leaf,
half of the roasted red pepper and half of the basil.
Season with salt and pepper.
Simmer
for approximately 20 minutes, stirring often.
Add the remaining peppers and basil.
Tuck
chicken pieces into the simmered vegetables and pour in the wine.
Turn the heat down to low,
cover and simmer for 20 minutes or until warmed through.
|
|
2 |
 |
