Friday, September 19, 2008

Chicken Breasts with Pepper-Potato Ragout

This was a definite comfort food recipe, perfect for the upcoming winter months.

Chicken Breasts with Pepper-Potato Ragout

From: Martha Stewart

2 Tbs. olive oil
4 boneless skinless chicken breasts (I cut mine into strips)
coarse salt and freshly ground black pepper
2 med. red onions, cut into 1 inch pieces
2 red peppers, cut into 1 inch pieces
1 lb. red potatoes, cut into 1 inch pieces
1 Tbs. fresh rosemary leaves (optional) (I just sprinkled in some crushed rosemary)
1 pint grape tomatoes, halved
1 cup whole fresh parsley leaves (next time I will chop these)

Heat oil in a large deep skillet over medium low heat. Season chicken with salt and pepper. Cook in skillet, turning to brown all sides, 18-20 minutes. Remove chicken.

Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper. Toss to combine, scraping any browned bits off the bottom of the skillet. Cover skillet, and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8-10 minutes.

Return chicken to skillet; add tomatoes. Cover skillet and cook until chicken is opaque throughout and potatoes are tender, 8-10 minutes. Transfer chicken to serving plates. Stir parsley into vegetables and chicken. Serve.

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