Chicken Baked with Vegetables
Main Dishes • Italian
Description
Recipe by Nikki Bell.
Ingredients
- Onion 2 heads
- Poultry 55 oz
- Orange Bell Peppers 2 pieces
- Garlic 3 cloves
- Tomatoes 5 pieces
- Rosemary 3 sprigs
- Marjoram 3 sprigs
- Oregano 3 sprigs
- Baking Tomatoes 10 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Cut the chicken into medium pieces. In a skillet, pour olive oil, and add the chicken. Sauté on all sides until golden brown, about fifteen minutes. Generously season with salt and pepper.
Step 3
While the chicken is frying, prepare the vegetables. Cut the tomatoes into small cubes.
Step 4
Wash the peppers, cut them lengthwise, remove the seeds and membranes. Trim the tops and bottoms. Cut the remaining pieces into strips. Dice the rest.
Step 5
Slice the onion into half-rings and the garlic into slices.
Step 6
Remove the browned chicken and carefully place it in a baking dish.
Step 7
In the same skillet where we fried the chicken, using the same oil and rendered juices, lightly sauté the onion and garlic. Add the diced peppers and tomatoes. Sauté for five minutes.
Step 8
Pour in the canned tomatoes — 300 grams is enough. Bring to a boil. Season with salt and pepper. Simmer for five minutes.
Step 9
Remove the leaves from three sprigs of rosemary — set two aside. Finely chop the leaves of all the remaining herbs (after separating them from the stems).
Step 10
Pour the mixture over the chicken. Sprinkle with herbs, pressing them into the liquid. Place in the oven for 15 minutes.
Step 11
Remove from the oven. Arrange the pepper strips on top. Place two sprigs of rosemary on top. Return to the oven for about 30 minutes, checking periodically.
Step 12
Serve on plates. Garnish with fresh herbs.
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