Julie Grice of Savvy Eats Presents Chicken Peperonata

For this dish, I used Garlic Gold^®’s new Herbs de Provence nuggets.  Serve this entree with crusty bread or a side of rice.

Recipe Courtesy of Savvy Eats

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 whole chicken (3 pounds), skin-on and broken down into 5 or 6 pieces
• 1 cup chicken stock
• 1 tablespoon Garlic Gold^® Herbs de Provence nuggets (or 2 cloves minced garlic and 1 tablespoon Herbs de Provence), plus more for sprinkling
• Salt and pepper

Instructions:

Preheat the oven to 350F.

Warm the olive oil in a Dutch oven over medium heat. Add the peppers and onions and cook, stirring often, for 3-5 minutes, until the onions begin to soften and brown. Reduce the heat to low and cook, stirring occasionally, for 15-20 minutes to caramelize the peppers and onions.

Remove the peppers and onions from the Dutch oven and season bring the heat back to medium. Add the chicken and cook for 3-5 minutes on each side, or until the skin is browned.

Return the peppers and onions to the Dutch oven along with the stock and Garlic Gold^® nuggets (or 2 cloves minced garlic and 1 tablespoon Herbs de Provence). Cover and bake at 350F for 30 minutes, or until a thermometer inserted into the thickest part of the breast reads 170F.

Allow to cool for 10 minutes before serving.

Yield:

Serves 2-4
Prep Time: 25 minutes
Cook Time: 90 minutes