Braised Chicken with Peppers, Olives and Capers
Braised Chicken with Peppers, Olives and Capers Fresh rosemary, spicy pancetta, rich olives and tart capers turn a simple stew into a popular weeknight meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Pot
- Stove
- Cutting board
- Chef's knife
- Can opener
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Paper towel
Ingredients
- 1 chicken, about 3 1/2 lb., cut into 10 pieces
- Coarse kosher salt and freshly ground black pepper, to taste
- 1 Tbs. olive oil
- 2 Tbs. minced fresh rosemary
- 2 large red or yellow bell peppers, seeded and sliced
- 1 large yellow onion, halved and sliced
- 1 1/2 oz. pancetta, chopped
- 1/2 tsp. red pepper flakes
- 1 can (14 1/2 oz.) diced tomatoes with juices
- 1 cup dry white wine
- 1/3 cup pitted Kalamata olives
- 2 Tbs. capers, rinsed
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