Weighted Chicken with Peppers

chicken, peppers, easy recipe

Servings: 3-4

6-8 skinless, boneless chicken thighs
2 Tbsp olive oil
2 large peppers (I used 1 red and 1 orange), stemmed, cored, and cut into eighths
1 Tbsp parsley, chopped
salt and pepper

Preheat oven to 200 degrees F. Season chicken with 1 tsp salt and 1/4 tsp black pepper total (or if you’re like me, sprinkle these 2 cooking must-haves to taste). Heat a 12 inch skillet over medium-high heat, and add 1 Tbsp of the olive oil. Place 3-4 pieces of chicken in the bottom of the skillet, and place half of the peppers amongst the pieces of chicken. Sprinkle with 1/4 Tbsp of the parsley. Cover with a smaller heavy pan or heat-proof dinner plate (about 10 inches) weighted down with soup or vegetable cans that you already have sitting in your cupboard. Cook 5-7 minutes or until browned.

Remove weight, and turn chicken and peppers. Sprinkle with another 1/4 Tbsp of the parsley. Cover with weight again, and reduce to medium heat. Cook about 4 more minutes. Transfer chicken to a baking sheet or baking dish, and place in oven to keep warm. Repeat the above instructions for the remaining chicken and peppers.

And there you have it, simple chicken done-up thanks to a new cooking method!

Happy Sunday everyone! I hope you find yourselves relaxing and enjoying your Sunday in good company and with good food. For me, that’s exactly what comes to mind when I think of Sundays: food and family. Today, I have been busy in the kitchen preparing tonight’s dinner for my hubs and I. I will post more on those delicious dishes at a later time.

Today, I want to highlight a new chicken recipe I attempted this last week. It’s an easy, quick, and delicious chicken recipe that can be whipped up in a jiff on a busy weeknight. This recipe requires minimal and easy-to-find ingredients at your local grocery shop, but prepared with a new technique I had never tried before!

I had never even heard of the technique “weighing down” when it is referred to with cooking chicken on the stovetop. When I first read the recipe and how to do this technique my first thought was, “How is this any different from putting the regular lid for the pan on top?” But, I realize the cooks at Better Homes and Gardens magazine probably know a heck of a lot more than I do. So, I gave it a shot. The result? Extremely tender, juicy chicken thighs with a crisp and flavorful outside. Trust me, this technique is worth trying!

I have tweaked this recipe in accordance with what I had available in my home pantry already. The original recipe is found in Better Homes and Gardens April 2016 issue and is called “Rosemary Chicken with Sweet Peppers.” It calls for rosemary opposed to parsley, and only red peppers. But heck, sometimes you just don’t want to go to the dang grocery store for 1 ingredient, so improvise with your favorite seasonings and enjoy!”

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