Chicken in pepper sauce
4 servings
60 minutes
Chicken in pepper sauce is a refined dish of European cuisine that combines tender chicken meat with the rich aroma of sweet pepper and aromatic herbs. This recipe originated as a way to highlight the natural juiciness of chicken meat while complementing it with soft, spicy notes. The dish has a rich, slightly spicy flavor where sweet pepper adds freshness and wine and thyme contribute noble hints. The chicken is first seared to a golden crust and then simmered in an aromatic sauce, absorbing its intense flavors. The creamy texture of the sauce makes it an ideal complement to plain rice, which harmoniously softens the spiciness. This recipe is suitable for a cozy home dinner or festive gathering, bringing warmth and sophistication to every meal.
1
Prepare all the ingredients.
2
Cut the chicken into breast, thighs, drumsticks, wings, and so on.
3
Finely chop the onion and sweet pepper.
- Onion: 2 heads
- Sweet pepper (capsicum): 4 pieces
4
Fry the chicken in a deep skillet with olive oil until golden brown.
- Chicken: 1 piece
- Olive oil: 50 ml
5
Remove the chicken pieces and sauté the onion in the same skillet until soft, then add the sweet peppers and sauté until soft as well.
- Onion: 2 heads
- Sweet pepper (capsicum): 4 pieces
6
Add garlic, tomato paste, wine, chicken broth, thyme, and bay leaf, then place pieces of chicken on top.
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
- White wine: 100 ml
- Chicken broth: 500 ml
- Thyme: 5 g
- Bay leaf: 1 piece
- Chicken: 1 piece
7
Cover with a lid or seal with foil and place in an oven preheated to 180 degrees for forty minutes.
8
Remove the chicken, discard the bay leaf and thyme sprigs, and strain the sauce.
9
Set the solid part aside and slightly reduce the liquid.
10
After salting and peppering, mix the liquid with the remnants of peppers and onions and serve with the chicken.
- Salt: to taste
- Ground black pepper: to taste
11
Plain rice goes well as a side dish.
