Name: Pan Braised Chicken and Hot Cherry Peppers
Ingredients: 1 Whole chicken; in 8 pieces; Salt and pepper; to taste; 2 tb Dry oregano; 3 tb Olive oil; 1 Chopped onion; (1 cup); 6 Pickled hot red and green cherry peppers, (6 to 8); 1/2 c Dry white wine; 1 c Hot beef broth; chicken broth or water; 1/2 c Fresh plum tomatoes; seeded and diced; 2 c Egg noodles; 4 tb Melted butter; Chopped Italian parsley

I commend solitude to any of you who are seeking salvation, first, that you may study well your case as in the sight of God. Few men truly know themselves as they really are. Most people have seen themselves in a looking-glass, but there is another looking-glass, which gives true reflections, into which few men look. To study one’s self in the light of God’s Word, and carefully to go over one’s condition, examining both the inward and the outward sins, and using all the tests which are given us in the Scriptures, would be a very healthy exercise; but how very few care to go through it!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Italian		4	Servings

INGREDIENTS

1		Whole chicken; in 8 pieces
		Salt and pepper; to taste
2	tb	Dry oregano
3	tb	Olive oil
1		Chopped onion; (1 cup)
6		Pickled hot red and green cherry peppers, (6 to 8)
1/2	c	Dry white wine
1	c	Hot beef broth; chicken broth or water
1/2	c	Fresh plum tomatoes; seeded and diced
2	c	Egg noodles
4	tb	Melted butter
		Chopped Italian parsley

INSTRUCTIONS

Season the chicken pieces with salt, pepper and the dry oregano. In a large
straightsided saute pan or chicken fryer heat the olive oil over medium
heat. Add the chicken to the hot oil and brown all sides well. While the
chicken is cooking drain the peppers, cut them into quarters, and discard
the stem and seeds. In a separate saucepan heat the broth and keep warm.
Drain, carefully, all but 2 tablespoons of fat from the chicken and add the
onions. Cook the onions to golden brown. Add the peppers to the onions and
cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium
heat. Add the broth and tomato and bring to a boil. Lower the heat to a
simmer and cover the pan. Braise the chicken, onions and peppers for 25 to
30 minutes or until the chicken is fully cooked. Just before serving, bring
4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles
until tender. Drain the noodles, toss with butter and place on a large
platter. Serve the chicken over the noodles and sprinkle freshly chopped
parsley over the top.
Yield: 4 to 6 servings
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B20
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

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