September 14, 2012
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Chicken Oregano with Sweet Peppers
This was posted by Trixy a few days ago, and I cooked it for me and Shane yesterday – we have a GLUT of oregano this year after last year’s plant overwintered and thrived so well, so it seemed a good use to put it to.
I wasn’t sure about using a whole lemon, I just used a half and that did very nicely. We both REALLY enjoyed it. Thanks Trixy!
1.5lb skinless chicken pieces.
1/4 tsp salt.
1/4 tsp ground pepper. (I used ground mixed peppercorns. YUM).
Cooking spray (if you’re being really healthy. I used peanut oil).
1 clove garlic, chopped.
1 lemon (or as much/little as you like), sliced.
1 tomato, chopped.
1/4 cup onion, chopped.
1/4 cup fresh parsley, chopped. (We don’t have parsley this year so I omitted it and added extra oregano).
1 tbs (or half a cup!) fresh oregano.
1/4 cup dry white wine.
3/4 cup chicken broth. (Chicken stock).
1 each medium sweet green, and red, pepper. I just used diced sweet peppers we had frozen from last year.
1. Sprinkle chicken with salt & pepper.
2. Lightly coat skillet (large frying pan) with cooking spray (or use about 2 tbs oil).
3. Cook chicken over medium heat until lightly browned, turning once. (About 15 minutes).
4. Reduce heat. Sprinkle garlic, lemon, half the tomato, onion, parsley and oregano over chicken pieces.
5. Add wine and broth. Cover and simmer 15 minutes.
6. Add remaining tomato and peppers. Cover and simmer for further 7-10 minutes until chicken is cooked through.
7. Serve on a bed of brown rice. I had to go buy a bag of Uncle Ben’s microwave brown rice – bloody Miller Moths had gotten into my bag of uncooked brown rice and I HADN’T EVEN OPENED IT YET!! Omigod. Worked just as well though. I’d bought a bottle of “Fish Eye” wine ‘cos I liked the name. The rest of it went great to drink with the meal.
