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Slow Tomato Chicken with Peppers

Serves 4 Entree chicken, Poultry

Slow Tomato Chicken with Peppers

Slow Tomato Chicken with Peppers is a dish woven into the everyday fabric of Mediterranean life, where ingredients are celebrated for their simplicity and depth. This home-cooked favorite brings the garden to the table, showcasing the bounty of ripe tomatoes, sweet peppers, and the humble chicken. It's a meal that transcends seasons, offering comfort whether enjoyed on a sunlit terrace or beside a crackling fire.

The flavors are a vivid tapestry of freshness and warmth. The tomatoes break down into a rich sauce, mingling with the peppers' sweetness and the savory depth of chicken. A hint of bay leaf and a good glug of olive oil tie it all together, making each bite a reminder of the sea's salt air and the sun-drenched fields.

Ingredients

  • 800 gchicken pieces
  • 3peppers
  • 400 gtomatoes
  • 1onion
  • 60 mlextra virgin olive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of chicken pieces with fine sea salt, a squeeze of lemon juice, and a sprinkle of your favorite Mediterranean herbs such as oregano or thyme. This step infuses the chicken with flavor and tenderizes it slightly. Set aside to allow the flavors to meld while you prepare the vegetables.
  2. Slice 3 peppers into strips and dice 1 onion. Heat 60 ml of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down, and cook until they are golden brown on both sides. The skin should be crisp and the aroma should be savory and inviting.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced peppers and diced onion. Sauté them in the remaining oil, stirring occasionally, until the onion becomes translucent and the peppers start to soften. This will take on a sweet, caramelized aroma.
  4. Chop 400 g of tomatoes and add them to the skillet along with 1 bay leaf. Stir to combine with the peppers and onion, allowing the tomatoes to break down and release their juices. Season with salt and black pepper to taste, creating a rich, flavorful base for the chicken.
  5. Return the browned chicken pieces to the skillet, nestling them into the vegetable mixture. Lower the heat to a gentle simmer and cover the skillet. Allow the chicken to cook through, absorbing the flavors of the tomatoes and peppers, until the meat is tender and easily pulls away from the bone.
  6. Once the chicken is cooked, remove the skillet from the heat and let it rest briefly. Taste the sauce and adjust the seasoning with more salt or pepper if necessary. Serve the Slow Tomato Chicken with Peppers warm, enjoying the harmony of Mediterranean flavors.