Friday, 4 November 2011
Chicken and Balsamic Peppers
This is another great dish to make-ahead when you are entertaining. Assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes if chilled).
4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin
1 large sweet onion, sliced thin
1/3 cup balsamic vinegar
2 tablespoons GF Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
½ teaspoon rosemary
4 chicken breasts split in half, rinsed and patted dry
Sea salt and ground pepper, to taste
Preheat oven to 175C.
Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.
Place the split chicken breasts in the bottom of a baking pan greased with olive oil. Season with sea salt and pepper to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.
Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.
I checked the chicken after 40 minutes, and spooned the sauce all over the peppers and chicken breasts to keep it moist and continued to bake it until everything was melt-in-your-mouth tender.
Serve with a side dish of creamy mashed potatoes, and crisp baby greens on the side.