Tonight's chicken dish

[rootofnewt]

Heat some olive oil in a pan. Add an onion, garlic, crushed red pepper, and sauté until you remember what you're doing. Toss in a small red sweet pepper and a hot hungarian wax pepper (both chopped). One apple, peeled and chopped. . . I used an Albemarle Pippin. Add a pound or so of boneless/skinless chicken thighs. Cook for a few minutes, then add a couple of glasses of white wine. Stir in some dried sage and thyme, along with a few sprigs of fresh rosemary. Add a bit of salt and pepper. Bring to a boil, and cover. Simmer for 30 minutes.

Uncover. Add a teaspoon of fennel seed. Season with more salt and pepper to taste. Reduce liquid until it's just about gone.


Boy accuses me of buying wine according to the bottle. That would explain why tonight's wine was Goats Do Roam. I like whimsy. It's sweetish and fruity. It really brought out the flavor of the apples and fennelseed. The chicken dish was quite rich. It would go nicely with wild rice or brown rice, but we just had leftover greens and roots soup.

Comments

[crazypumpkin.livejournal.com]

Any special handling instructions for the peppers? I've never cooked with them myself before (other than green bell and such), but I know I like them (I think :).
Fresh garlic and onion or powdered? How much?

[krasota.livejournal.com]

Remove seeds and stem from the peppers, along with any pithy white stuff. Slice and chop. I use "fresh" garlic. By fresh, I mean "comes minced in a jar". About a generous forkful's worth. I do use fresh garlic cloves, too, but today it was convenience. One medium yellow onion, though any onion would do. Heck, leeks or shallots would do.

[krasota.livejournal.com]

Oh, if your hot banana/hungarian wax is actually a banana pepper pregnant with jalapeno seeds (http://www.livejournal.com/~explodingcat/52319.html), wear gloves.