Provided by Anthony Bourdain Brasserie Les Halles
Adapted by StarChefs.comMETHOD:
Season the chicken with salt, pepper, and cayenne pepper. Heat oil in a large pot over medium-high heat. When hot, add the butter. When butter has melted, add the chicken skin-side down. Brown on that side only. Remove from pan and set aside. Reduce heat to medium-low and add the peppers and onion. Cook for 10 minutes. Add the tomatoes and cook until liquid has reduced by half. Add the wine, scraping the pan with a wooden spoon. Cook until wine has reduced by half. Add the water and broth. Return chicken to the pot. Cover and cook over low heat for 25 minutes. Remove the chicken to a serving platter and set aside.
Increase heat to high and cook sauce for 5 minutes. Season with salt and pepper. Add the parsley and pour sauce over.
Round Out the Meal:
With rice pilaf.
Kid Friendly:
This is kid friendly!
Beverage Pairing:
A California Chardonnay.
From Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain, Bloomsbury 2004
This recipe has been added to the following public cookbooks:
Chicken recipes
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