Chicken With Pork-Stuffed Cherry Peppers
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
30
Spice
56
Sweetness
49
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water1 cup
White Wine Vinegar2 tbsps
Olive Oil1
Salt1 cup
White Wine1.25 cups
Onion (sliced 1 large)1 tbsp
Garlic (minced)1 large
Italian Sweet Sausage (6 inch)1 cup
Chicken StockDirections:
1
In a medium pot, combine the cherry peppers, water, and vinegar
2
Bring to a boil over medium-high heat and cook until the peppers lighten in color, from red to bright orange, and are pliable, about 5 minutes
3
Drain and set aside
4
In a large skillet, heat the oil over medium heat
5
Season the chicken with salt and pepper to taste
6
Add to the skillet and cook until browned all over, about 20 minutes, turning once or twice
7
Add the white wine and rosemary and cook until the wine has mostly evaporated, about 5 minutes
8
Add the onion and garlic and cook until the onion is soft, about 5 minutes
9
Remove the casing on the sausage
10
Roll the sausage meat into little balls about the size of marbles and stuff them into the cavities of the cherry peppers
11
Add the stuffed peppers and the stock to the skillet with the chicken
12
Cover and cook over medium-low heat for 15 minutes for the flavors to meld and the pork to cook
13
It will be pale in color
14
Uncover and cook until the sauce reduces by about half, 10 to 15 minutes longer
15
Serve garnished with parsley, if you'd like
16
In a medium pot, combine the cherry peppers, water, and vinegar
17
Bring to a boil over medium-high heat and cook until the peppers lighten in color, from red to bright orange, and are pliable, about 5 minutes
18
Drain and set aside
19
In a large skillet, heat the oil over medium heat
20
Season the chicken with salt and pepper to taste
21
Add to the skillet and cook until browned all over, about 20 minutes, turning once or twice
22
Add the white wine and rosemary and cook until the wine has mostly evaporated, about 5 minutes
23
Add the onion and garlic and cook until the onion is soft, about 5 minutes
24
Remove the casing on the sausage
25
Roll the sausage meat into little balls about the size of marbles and stuff them into the cavities of the cherry peppers
26
Add the stuffed peppers and the stock to the skillet with the chicken
27
Cover and cook over medium-low heat for 15 minutes for the flavors to meld and the pork to cook
28
It will be pale in color
29
Uncover and cook until the sauce reduces by about half, 10 to 15 minutes longer
30
Serve garnished with parsley, if you'd like