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2 broiler chickens (~ 2½ lb. each)
salt
freshly ground black pepper
flour
1/4 c. vegetable oil
1/4 c. olive oil
1 sm. yellow onion, cut into 1" cubes (~ 1 c.)
1/2 c. dry white wine
1 28-oz. can Italian plum tomatoes with liquid, crushed
1 t. oregano
1 red bell pepper, cored, seeded, and cut into 1/2" strips (~ 1 c.)
1 yellow bell pepper, cored, seeded, and cut into 1/2" strips (~1 c.)
Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears,
remove the backbone by cutting along both sides. Remove the wingtips.
Reserve the backbone, wingtips, and giblets - except for the liver - to
make chicken stock. Or, if you like, cut the backbone in half crosswise
and add it to this dish. Place the chicken, breast side down, on a
cutting board and cut the chicken into halves by cutting through the
breastbone lengthwise. Cut off the wing at the joint that connects it
to the breast, then cut each wing in half at the joint. Separate the
leg from the breast. Cut the leg in half at the joint. Cut the breast
in half crosswise, giving the knife a good whack when you get to the
bone in separate the breast cleanly into halves. Repeat with the
remaining chicken.
Season the chicken pieces generously with salt and pepper. Dredge the
pieces in flour, coating them lightly and tapping off excess flour. In
a wide (at least 12") 5-qt. braising pan, heat the vegetable oil with 2
T. of the olive oil until a piece of chicken dipped in the oil gives off
a very lively sizzle. Add as many pieces of chicken to the pan as will
fit without touching. Do not crowd chicken; if the skillet is not wide
enough to fit all of the chicken, brown it in batches. Remove chicken
pieces from the skillet as they brown, adding some of the remaining
pieces of chicken to take their place. Remove all chicken from the
skillet. Add the onion to the fat remaining in the pan, and cook,
stirring 5 minutes. Pour the wine into the pan, bring to a boil, and
cook until reduced by half, about 3 minutes. Add the tomatoes and
oregano, season lightly with salt and pepper, and bring to a boil. Tuck
the chicken into the sauce, adjust the heat to a gentle boil, and cover
the pan. Cook, stirring a few times, 20 minutes. In a large skillet,
heat the remaining 2 T. olive oil over medium-high heat. Add the peppers
and toss until the peppers are wilted but still quite crunchy, about 8
minutes. Season the vegetables with salt. Stir the peppers into the
chicken pan. Cook covered until the chicken and vegetables are tender,
10-15 minutes. Check the level of the liquid as the chicken cooks.
There should be enough liquid barely to cover the chicken. If
necessary, add small amounts of water to maintain the level of liquid as
the chicken cooks. Makes 6 servings.
salt
freshly ground black pepper
flour
1/4 c. vegetable oil
1/4 c. olive oil
1 sm. yellow onion, cut into 1" cubes (~ 1 c.)
1/2 c. dry white wine
1 28-oz. can Italian plum tomatoes with liquid, crushed
1 t. oregano
1 red bell pepper, cored, seeded, and cut into 1/2" strips (~ 1 c.)
1 yellow bell pepper, cored, seeded, and cut into 1/2" strips (~1 c.)
Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears,
remove the backbone by cutting along both sides. Remove the wingtips.
Reserve the backbone, wingtips, and giblets - except for the liver - to
make chicken stock. Or, if you like, cut the backbone in half crosswise
and add it to this dish. Place the chicken, breast side down, on a
cutting board and cut the chicken into halves by cutting through the
breastbone lengthwise. Cut off the wing at the joint that connects it
to the breast, then cut each wing in half at the joint. Separate the
leg from the breast. Cut the leg in half at the joint. Cut the breast
in half crosswise, giving the knife a good whack when you get to the
bone in separate the breast cleanly into halves. Repeat with the
remaining chicken.
Season the chicken pieces generously with salt and pepper. Dredge the
pieces in flour, coating them lightly and tapping off excess flour. In
a wide (at least 12") 5-qt. braising pan, heat the vegetable oil with 2
T. of the olive oil until a piece of chicken dipped in the oil gives off
a very lively sizzle. Add as many pieces of chicken to the pan as will
fit without touching. Do not crowd chicken; if the skillet is not wide
enough to fit all of the chicken, brown it in batches. Remove chicken
pieces from the skillet as they brown, adding some of the remaining
pieces of chicken to take their place. Remove all chicken from the
skillet. Add the onion to the fat remaining in the pan, and cook,
stirring 5 minutes. Pour the wine into the pan, bring to a boil, and
cook until reduced by half, about 3 minutes. Add the tomatoes and
oregano, season lightly with salt and pepper, and bring to a boil. Tuck
the chicken into the sauce, adjust the heat to a gentle boil, and cover
the pan. Cook, stirring a few times, 20 minutes. In a large skillet,
heat the remaining 2 T. olive oil over medium-high heat. Add the peppers
and toss until the peppers are wilted but still quite crunchy, about 8
minutes. Season the vegetables with salt. Stir the peppers into the
chicken pan. Cook covered until the chicken and vegetables are tender,
10-15 minutes. Check the level of the liquid as the chicken cooks.
There should be enough liquid barely to cover the chicken. If
necessary, add small amounts of water to maintain the level of liquid as
the chicken cooks. Makes 6 servings.
