The Washington Post, September 26, 2007
The chicken takes about 45 minutes, gloriously braised in the reserved piperade from Part I of this recipe. The chicken skin can be removed before cooking. Serve this with steamed white rice.
4 servings
Ingredients:
Directions:
Pat the chicken pieces dry with paper towels and season them generously with salt and pepper.
Place a large, heavy saucepan with a lid or a Dutch oven over medium-high heat, add the oil and, when it is warm, add a couple of chicken pieces, skin side down, being careful not to crowd the pan (work in batches). Cook the chicken for about 5 minutes, or until the skin is golden, then turn the pieces over and cook for 3 minutes. Transfer the pieces to a bowl and repeat until all the pieces have been browned.
Discard the oil in the pot, then return the pan to medium-high heat. Carefully add the wine (it may steam up) and use a wooden spoon to dislodge any browned bits stuck to the bottom of the pan. Cook the wine for about 5 minutes or until it has reduced to about 2 tablespoons. Return the chicken to the pan, adding any juices that have accumulated in the bowl, then add the reserved piperade, stirring gently to combine. Bring the mixture to a boil, then reduce the heat to medium-low or low so the piperade barely bubbles at the edges. Cover and cook for 40 minutes or until the chicken is cooked through.
Taste and adjust seasoning as needed. Divide the chicken and piperade among individual plates and top with the basil or cilantro, if desired.
From food writer Dorie Greenspan.
813 calories, 59g fat, 16g saturated fat, 238mg cholesterol, 288mg sodium, 2g carbohydrates, n/a dietary fiber, 56g protein.
