In this Basque-inspired dish, a bell pepper mixture is slow-cooked to produce an unusual — and flavorful — confit.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat 3/4 cup oil in heavy large saucepan over medium-high heat. Add onions and sauté 3 minutes. Add all bell peppers, garlic, thyme, and sugar; sauté 5 minutes. Reduce heat to medium-low. Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer. Drain confit and cool; discard cooking oil. Season to taste with salt and pepper.
Step 2
Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and refrigerate.)
Step 3
Preheat oven to 400°F. Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Sauté chicken in skillet until golden, about 1 minute per side. Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
Step 4
Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just until heated through. Spoon bell pepper confit onto 4 plates.
Step 5
Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.
