Anna Olson's braised chicken thighs in a red bell pepper sauce.
Directions for: Anna's Braised Chicken in Bell Pepper Sauce
Ingredients
2 Tbsp extra virgin olive oil
cornstarch (1-2 tablespoons)
2 lb(s) boneless, skinless chicken thighs
1 cup roughly diced onion
cup diced celery
2 cup seeded and roughly chopped red bell pepper
2 clove garlic
2 cup chicken stock
2 cup water
1 Tbsp chopped fresh thyme
2 bay leaves
coarse salt and ground black pepper
2 Tbsp cold unsalted butter (optional)
Directions
1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. Toss chicken thighs in cornstarch, just to coat, shaking off excess. Add chicken thighs to pot (in 2 batches) and sear on both sides until brown, about 3 minutes per side. Remove and set aside.
3. Reduce heat to medium-low and add onion and celery, sauting until translucent, about 5 minutes. Add peppers and garlic and saut 2 minutes more.
4. Flood pepper mixture with stock or water, add thyme and bay leaves and bring up to a simmer.
5. Return chicken thighs to liquid, cover and simmer gently for 45 minutes to 1 hour, until chicken is cooked through and peppers are tender.
6. Remove chicken thighs and bay leaves and pure sauce until smooth (an immersion blender works best) and strain. Return sauce and chicken to the pot and bring to just below a simmer. Season and stir in butter to enrich the sauce, if desired.
See more: Chicken, Saute, North American, Main, Dinner, Healthy, Pepper