Chicken with red peppers in wine sauce
4 servings
30 minutes
Chicken with red peppers in wine sauce is a true embodiment of Spanish cuisine, where the passion for rich flavors intertwines with simplicity of preparation. This dish combines the juiciness of chicken meat with the caramelized sweetness of red peppers and the exquisite acidity of white wine. Immersed in aromatic broth, it gains tenderness and depth of flavor. A light flour coating gives the chicken a golden crust, while garlic adds spiciness. Topped with fresh parsley, the dish becomes a true centerpiece on the table. In Spain, it is served with warm bread or rice, allowing each piece to soak up the noble sauce. It is perfect for cozy dinners or festive gatherings, creating an atmosphere of Spanish hospitality and enjoyment.
1
Heat butter and olive oil in a large skillet over medium heat. Add sliced peppers and minced garlic, sautéing until the peppers are soft, about 10 minutes. Use a slotted spoon to transfer the peppers to a bowl.
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Red sweet pepper: 2 pieces
2
Season the chicken with salt and pepper, lightly coat in flour. Place in a pan and fry until golden brown, about 3 minutes on each side. Transfer to a plate.
- Chicken breast: 4 pieces
- Wheat flour: to taste
3
Return the peppers to the pan and add broth and wine. Increase the heat and cook until the sauce thickens slightly, about 5 minutes.
- Red sweet pepper: 2 pieces
- Chicken broth: 1 glass
- Dry white wine: 0.3 glass
4
Return the chicken to the pan, stir, and simmer until the chicken is cooked for about another 3 minutes. Season with salt and pepper and plate. Sprinkle with parsley on top.
- Chicken breast: 4 pieces
- Wheat flour: to taste
- Chopped parsley: 2 tablespoons