Chicken with a Confit of Red Peppers and Onions

Originally up for a “Marcella Monday”, although again from Patricia Wells' Trattoria , this was a basic comfort chicken dish. Well, trattoria food in general is homey Italian food, hearty and comforting, and this recipe embodied that, I think. A whole chicken was broken down into eight parts, pan browned, then cooked more slowly with canned plum peeled tomatoes put through the food mill, a twined herb bundle, and caramelized red peppers/onions.

This dish would lend itself to many side dishes to reflect the season. I can see it going way heartier in winter – we simply wanted salads to the side, as it was a warm, busy day. It was a quick dish as far as hands-on time. Once the chicken was browned and the caramelization done, the ingredients did some slow cooking and it was to the table.



Thanks, Mrs. Wells, another winner!