Entrees

Braised Two-Pepper Chicken with Onions

Name: Braised Two-Pepper Chicken with Onions
Yield: 6

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Braised Two-Pepper Chicken with Onions

Spicy, tangy and vinegary, this colorful dish is best served over a starchy side like rice, potatoes or polenta for soaking up all the tasty pan juices.

Nutritional information per serving (based on 6 servings): Calories 412 (62% from fat)
carb. 9g
pro. 30g
fat 28g
sat. fat 7g
chol. 131mg
sod. 985mg
calc. 33mg
fiber 2g

Ingredients

8 bone-in, skin-on chicken thighs, trimmed of any excess fat
2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
1½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
4 medium bell peppers (red, yellow or orange)
1 large onion, sliced
2 links pre-cooked Italian chicken sausage (about 6 ounces), sliced into ½-inch rounds
6 hot cherry peppers, stemmed, seeded and quartered
1 cup pitted green Italian olives, halved

Preparation

In a large bowl combine the chicken thighs with the vinegar, 1 tablespoon of the oil, 1 teaspoon of the salt and all of the pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Adjust the rack to position 2. Preheat the oven by selecting Bake with Convection to 425˚F for 30 minutes. Rub the skins of the bell peppers with the remaining oil and place on the baking tray. Roast the peppers, rotating them halfway through cooking, until the skins are blistered all over. Place the peppers in a bowl and tightly cover with plastic wrap. Let the peppers sit until cool to the touch, about 15 to 20 minutes.Peel, de-seed and slice the peppers into ½-inch strips.
Keeping the rack in the same position, select Dual Cook first set to Bake with convection at 400˚F for 35 minutes then set to Broil at 500˚F
for 5 minutes.
While the oven is preheating, toss together the onion, roasted pepper slices, sausage, chopped peppers, olives and remaining salt. Arrange evenly in the bottom of a 13x9-inch pan and nestle the chicken pieces into the vegetable layer, skin side up. Pour over any excess marinade from the chicken into the pan. Cook until the thighs have reached an internal temperature of 170˚F and the skins are browned and crisp.