After getting the book, 50 Shades of Chicken, for Christmas, I've been itching to try most of them in the span of about a month. However, Ben doesn't care for that much chicken so I'm having to spread it out :o( He loves the country ham his parents got from a family friend so when I saw this recipe in the book that combines ham and spicyness, I knew he would love it! (even if it was chicken....)
{Chicken Fricassee}
{Mixing the marinade}
{Chicken swimming in the spicy marinade}
{I used 3 peppers because they were on the edge}
{Country ham from Ben's parents}
{Searing the chicken}
{Frying the ham}
{Adding sauce ingredients}
{Reducing sauce by 1/3}
{Added chicken and baked in the oven}
Serves 4
Ingredients
6 bone-in, with skin chicken thighs
1 cup dry white wine
6 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
8 oz country ham, chopped
1 medium red onion, cut into wedges
2 peppers, cut into strips (see this post to learn how to cut peppers)
1-6 oz can tomato sauce
1-15 oz can diced tomatoes
1 cup chicken broth
- Place raw chicken in a dish with a lid and sprinkle with salt and pepper.
- Mix together wine, garlic, chili powder, paprika, and pepper flakes until combined; pour over chicken and marinate overnight.
- Preheat oven to 325.
- Heat oil in a Dutch oven and sear chicken in the pan; when skin is crispy take out and lay back in the marinade.
- Add ham pieces to the oil and fry until brown; add onions and peppers and cook until softened.
- Add marinade, tomato sauce, diced tomatoes, and chicken broth to pan and stir to combine.
- Reduce sauce by 1/3.
- Add chicken back to pan, cover with lid, and place in oven for 1 hour or until chicken is done.
- Serve with rice.
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