I received AMAZING news last night: I have been officially accepted to UT-Austin’s graduate school!!! If I decide to accept (still waiting on one more school), I will be attending as an MM in Violin Performance. Seriously cannot wait—I am so excited 🙂
I planned a trip to Austin weeks ago to visit for the Menuhin competition, so this is meal #2 to cook so Charlie has leftovers. I found this in a magazine called Saveur, which I subscribe to. It’s a fantastic magazine, very internationally eclectic with recipes across the world, but most of the recipes I don’t have ingredients for or I am allergic to most/all of the ingredients in the recipe. However, I FINALLY found one that I can eat, and Charlie can as well!
Best way to describe this chicken: falling off the bone moist chicken with a sweet and sour flavor profile. All of these ingredients blend so well together and it’s one of the most amazing chicken dishes I’ve ever made. Downside: it takes SO LONG. Start to finish….about 3 hours. Definitely something to make in the morning and serve later in the evening. However long it takes, it is absolutely worth it to make this.
Charlie said this meal is GREAT! He has only said that about 3 other things I’ve cooked, and those dishes had far less vegetables. Hope you decide to try!
YIELD: 4 servings
TIME: 3 hours
juice from 2 limes
juice from 1/2 an orange
3 cloves garlic, lightly smashed
pick of the chick
salt and pepper, to taste
1/3 cup olive oil
1 green bell pepper, stemmed, seeded, and thinly sliced
1 white onion, thinly sliced
1 cup white wine
2-1/2 cups peeled and diced russet potatoes
1/3 cup pimento stuffed olives and 2 Tbsp capers, mixed in a small bowl
1/4 cup raisins
8 oz tomato sauce
1 cup frozen peas, defrosted
Mix lime and orange juices, garlic, chicken, salt, and pepper in a large bowl. Cover with plastic wrap and chill 1 hour.
Heat oil over medium high heat, remove chicken from marinade, and cook chicken, removing any excess marinade into large bowl; reserve marinade for later use. Cook until browned in batches, about 8-10 minutes; transfer browned chicken to a plate. Add bell pepper and onion and cook for 6-8 minutes. Add wine, scraping up browned bits from the bottom of the pan, for 5-7 minutes. Return chicken to the pan and add reserved marinade, potatoes, olives and capers, raisins, tomato sauce, salt, pepper, and 1/2 cup water. Bring to a boil, reduce heat to medium low, and let simmer for 45 minutes. Stir in peas right before serving, and use tongs to serve up chicken, scooping any extra sauce/soup around the chicken.
Hope y’all enjoy!
original recipe from Saveur, March 2014