| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
August 1994 |
1 |
servings |
INGREDIENTS
| 5 |
|
Bacon slices; chopped |
| 1 |
|
Chicken; cut into 8 pieces |
|
|
; (3 1/2-pound) |
| 2 |
|
Green bell peppers; seeded, sliced |
| 2 |
c |
Coarsely chopped onions |
| 6 |
lg |
Garlic cloves; minced |
| 1 |
cn |
Diced peeled tomatoes with juices; (28-ounce) |
| 3/4 |
c |
Canned chicken broth |
| 2 |
tb |
Chopped fresh oregano or 2 teaspoons |
|
|
; dried |
| 2 |
|
Bay leaves |
| 1 |
lg |
Pinch of cayenne pepper |
| 1/4 |
c |
Drained capers |
INSTRUCTIONS
Cook bacon in Dutch oven over medium-high heat until crisp, about 5
minutes. Using slotted spoon, transfer bacon to bowl. Season chicken
with salt and pepper. Working in batches, add chicken to Dutch oven
and brown on all sides, about 7 minutes. Transfer chicken to plate.
Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers
and onions to Dutch oven: saute until onions are tender and golden,
about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their
juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
Return chicken to Dutch oven. Reduce heat, cover and simmer until
chicken is cooked through, about 20 minutes. Add capers. Transfer
chicken to bowl. Boil sauce until slightly thickened, about 8
minutes. Season with salt and pepper. Spoon sauce over chicken.
Serves 4.
Bon Appetit August 1994
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