Page 64 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Caramelized Chicken and Peppers
This chicken becomes wonderfully caramelized and boasts a heavenly fragrance of spices, while the balsamic vinegar highlights the fresh peppers.
Difficulty
Prep time
30 minutes
Cook time
1h10
Ingredients
Serves 6
• Salt and freshly ground black pepper
• 1 large chicken, cut into pieces, or 6 thighs
• 2 tbsp (30 ml) olive oil
• 6 peppers (2 of each: red, yellow and orange)
• 4 to 6 cloves garlic
• 2 tbsp (30 ml) sugar
• 2 tsp (10 ml) cumin
• 1 tsp (5 ml) paprika
• 1 pinch ground Espelette pepper or cayenne pepper
• 2 tsp (10 ml) oregano
• 1 or 2 tbsp (15 to 30 ml) balsamic vinegar
• 24 black olives
• A few fresh basil leaves
Preparation
• Salt and pepper chicken pieces. In a skillet, add olive oil and brown chicken over high heat for 5 minutes on each side.
• While chicken is browning, wash peppers, remove stem and seeds, and chop each one into 8 long strips. Peel garlic and roughly chop.
• When chicken is golden brown, transfer to a plate and sauté peppers and garlic in the same skillet for 10 minutes, stirring often.
• Add sugar, salt, pepper, cumin, paprika, ground Espelette or cayenne, and oregano, and let caramelize for 10 minutes.
• Pour in vinegar and add chicken back to skillet. Stir well, cover, and cook 30 minutes over low heat.
• After 30 minutes, add olives and cook another 10 minutes.
• Sprinkle with fresh basil before serving.
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