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Braised Two-Pepper Chicken with Onions

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Cuisinart original

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.

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


Nutritional information

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

Instructions

1. 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.

2. 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.

3. 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.

4. 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.