Wednesday, October 6, 2010
Pan Grilled Chicken Braised in Peperonata
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
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.
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.