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Ingredientes
- 3/4 c. extra virgin olive oil plus
- 7 Tbsp. extra virgin olive oil
- 2 med onions thinly sliced
- 2 x red bell peppers very thinly sliced
- 1 x yellow bell pepper very thinly sliced
- 6 x garlic cloves chopped
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. sugar Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. fresh lemon juice
- 4 x boneless skinless chicken breast halves
- 3/4 c. all-purpose flour
Direcciones
- Heat 3/4 c. oil in heavy large saucepan over medium-high heat. Add in onions and saute/fry 3 min. Add in all bell peppers, garlic, thyme, and sugar; saute/fry 5 min. Reduce heat to medium-low. Cover and cook till vegetables are very soft, stirring occasionally, about 15 min longer. Drain confit and cold; throw away veg. oil. Season to taste with salt and pepper.
- Puree 1/2 c. bell pepper mix, lemon juice, and 5 Tbsp. extra virgin olive oil in blender till smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 400 degrees. Heat remaining 2 Tbsp. extra virgin olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Saute/fry chicken in skillet till golden brown, about 1 minute per side. Transfer skillet to oven and bake chicken till cooked through, turning once, about 12 min.
- Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just till heated through. Spoon bell pepper confit onto 4 plates.
- Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.
- This recipe yields 4 servings.
- Comments: In this Basque-inspired dish, a bell pepper mix is slow-cooked to produce an unusual - and flavorful - confit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 760 | |
| Calories from Fat 577 | 76% |
| Total Fat 65.23g | 82% |
| Saturated Fat 9.1g | 36% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 37mg | 2% |
| Potassium 370mg | 11% |
| Total Carbs 31.07g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.65g | 3% |
| Protein 14.85g | 24% |
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