Saranello's Pan-Roasted Chicken & Peppers - Better Magazine

Ingredients

• eight pieces
• 1 cup canola oil
• 1 red pepper, seeded and cut into 1” wide and 3” long strips
• 1 yellow pepper, seeded and cut into 1” wide and 3” long strips
• 1 poblano pepper, cut into 1” wide and 3” long strips
• 1 tablespoon sliced raw garlic
• 1 tablespoon chopped flat-leaf parsley
• 1/2 tablespoon chopped fresh oregano
• 1/2 cup chicken stock
• 1/4 cup of pickled banana or pepperoncini peppers
• 1 lemon, halved
• salt & black pepper