This is pretty basic and rustic, but I really enjoyed it nonetheless. Easy to pull together and incredibly tasty. If you have leftover chicken, it can easily be re-purposed and turned into sandwich, salad, or any other thing you might dream up.
Chicken with Peppers
- 1 chicken thigh
- 1 chicken leg
- 1/4 red bell pepper, roughly chopped
- 1 carrot, peeled, and roughly diced
- 1 celery rib, roughly chopped
- 1/6 yellow onion, roughly chopped
- 1 garlic clove, minced
- 1 tsp. paprika
- 1 tsp. cumin
- 1 T. tomato paste
- splash white wine
- 1/4 c. chicken stock
- handful of parsley, torn for garnish
Preheat the oven to 350 degrees.
Season the chicken with salt and pepper and dredge in flour. Tap the chicken to let go of any excess flour. Heat 1-2 T. of oil in an oven-safe skillet.
Once the oil is heated, add the chicken and let it sear on each side until golden brown; approximately 3-4 minutes per side. Remove the chicken and set aside. Discard any excess oil from the pan.
And the carrot, celery, onion, and bell pepper to the pan. Season with salt and let it soften for 3-4 minutes. Add the garlic and stir for a minute before adding the tomato paste. Stir for another minute, then add the paprika and cumin. Next add the stock, stir, and season lightly with salt and pepper. Nestle the chicken back into the mixture.
Transfer the pan to the oven and bake for 20 minutes. Plate the chicken and spoon the vegetable mixture over the top. Garnish with the parsley.