Chicken with Roasted Red Pepper Sauce

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By: The Homemakers Test Kitchen

Photography by: Kevin Hewitt

Serve this piquant Spanish-style chicken with crusty bread, rice, or boiled or roasted potatoes.

Ingredients

3 lbs (1.5 kg) chicken pieces, or 1 chicken, cut into pieces

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) black pepper

1/3 cup (75 mL) extra-virgin olive oil

1 clove garlic, minced

2 tbsp (30 mL) sherry vinegar or red wine vinegar

1/2 cup (125 mL) chicken stock

1/3 cup (75 mL) halved green or black olive

1 tbsp (15 mL) tomato paste

1 jar (12 oz/340 mL) roasted red peppers, drained and chopped

1/3 cup (75 mL) finely chopped flat-leaf parsley

Preparation

Season chicken with salt and pepper. In skillet, heat oil over medium-high heat; fry chicken, skin side down, until browned. Reduce heat to medium, turn chicken and cook, covered, until no longer pink inside and juices run clear when chicken is pierced, 12 to 15 minutes. Turn over chicken; fry until skin is crisp, about 2 minutes. Transfer to warm platter.

Drain off all but 1 tbsp/15 mL of oil from skillet; fry garlic for 20 seconds. Add vinegar; cook until reduced to 2 tsp/10 mL, about 20 seconds. Stir in stock, olives, tomato paste and roasted red peppers; cook until sauce is thickened, about 2 minutes. Stir in parsley; cook for 30 seconds. Pour over chicken.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	714
Protein	64 g
Fat (total)	47 g
Sat. Fat	13 g
Carbohydrate	6 g
Fibre	1 g
Cholesterol	248 mg
Sodium	1.037 mg
Calcium	5 % RDI
Iron	31 % RDI
Vitamin A	34 % RDI
Vitamin C	175 % RDI
Folate	13 % RDI

Also in this menu:

Chicken quickies

Source

Homemakers Magazine: May 2006

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