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Wednesday, October 6, 2010

Pan Grilled Chicken Braised in Peperonata

  [Peh-peh-roh-NAH-tah] is an incredibly flavorful dish of stewed peppers, tomatoes and onions cooked in olive oil.  The amazing thing about peperonata is, it can be prepared quickly or slow roasted and yet each process will yield fantastic results.  A quick saute of peppers and onions with tomatoes creates a wonderful sauce with a somewhat al dente bite to the veggies, great for things like veal or sausage on a bun.  Slow cooking peperonata intensifies the peppery flavor and gives you that deep roasted tomato taste with a finish of caramelized sweetness.
  Aside from using it as a topping, it makes for an amazing vessel to braise meats.  As a matter of fact, beef, veal, pork, poultry and even most white fish don't mind bathing in this luxurious sauce.  Braising with peperonata infuses super rich flavor into whatever you decide to add to it.  Your choice of peppers and onions, which ever size shape or color they may be will make all a fantastic tasting dish.
  Succulent, tender, boneless-skinless chicken breast is pre-grilled to retain a nice smokey flavor in this preparation yet allows it to marry with the rich tasting sauce.
You may choose to grill the chicken on your outdoor grill  but the use of a super hot grill pan and some smoked sea salt will give you that outdoor grill flavor without having to brave the cool fall weather.
For this reason the delicate breast is not over powered by the bold tasting peperonata.
  Use this recipe for what ever type of meat you like.  The preparation will be identical for any type you choose.
Ingredients for Peperonata

3 Peppers -any color, seeds removed and chopped in strips or squares
1 large onion, peeled and chopped
1 can San Marzano tomatoes ( hand crushed )
3 cloves of garlic, smashed
Extra virgin olive oil
Salt and pepper
1 Tbsp. sugar
*optional* 1 fresh chili pepper, seeds removed and finely chopped

In a large hot pan, saute smashed garlic and chili pepper in 4-5 tablespoons of olive oil for 2 minutes.  Add chopped peppers and onions and saute for 10 minutes on high heat.  Now add tomatoes and their juices, salt, pepper and sugar, cover with lid and cook for 20 minutes on medium heat.
For chicken, drizzle chicken breasts in olive oil and sprinkle with smoked sea salt ( I use smoked Fleur de sel ), black pepper and some dry oregano.  Place in a very hot grill pan and cook for 2 minutes per side.
Once chicken is grilled,  add the breasts into the peperonata, cover with lid and place into a pre heated 350*f oven for 20 minutes.
 As a finishing touch, I  remove the lid and set under the broiler for 5 minutes to give a nice caramelized coating to the chicken and sauce.
I like to plate the chicken and peperonata over a slice of Italian bread that has been rubbed with garlic and olive oil and toasted until golden brown.


roastedrootsandpumpkinspice said...

This looks easy and delicious! And I love the simple list of ingredients that I would likely have in my kitchen on any given day. Bookmarking it!

Torviewtoronto said...

lovely steps delicious presentation

Foodessa said...

Daniele...after having had a quick look around at your last few posts...I soon realized that you are a real dedicated Foodie.

Love how you prep and execute your dishes...Bravo!

Flavourful wishes,

Claudia said...

This is a "do now" recipe while the peppers are so fresh, delicious and cheap. And simple enough for a weekday. I think I will give it a whirl. My grocer just got some smoked sea salt and I have been wondering if I should purchase it and then - it's in your recipe! Serendipity!

Mary said...

Danny, this looks drop dead gorgeous. I'll wager it is really delicious. Your photos are really wonderful as well. I hope you are having a great day. Blessings...Mary

Pegasuslegend said...

Fabulous recipe! I love those tomatoes in the background use them all the time! thanks for this recipe sounds awesome!

Karen said...

I bet this is really full of flavor. I think it'd be great with fish, too.


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