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Braised Two-Pepper Chicken with Onions
Spicy, tangy and vinegar y, this colorful dish is best s erved over a starchy
side like rice, potatoe s or polenta for soaking up al l the tasty pan juices.
Makes 4 to 6 servings
8 bone-in, skin-on chicken thighs, trimmed of any excess fat
2 tablespoons sherry vinegar
2 tablesp oons olive oil, divid ed
1½ teaspoons kosher salt, divided
1 teaspoon fr eshly ground blac k pepper
4 medium bell pepp ers (red, yellow or ora nge)
1 large onio n, sliced
2 links pre- cooked Italian chic ken sausage (about 6 oun ces),
sliced in to ½-inch rounds
6 hot cherry peppers, stemmed, seeded and quartered
1 cup pitted green Italian olives, halved
1. In a large bowl combine the chicken thighs with the vinegar, 1
tablespoon of the oil, 1 teaspoon of the salt and all of the pepper.
Cover with plastic wrap and chill in the refrigerator for 1 hour.
2. Adjust the rack to position 2. Preheat the oven by selecting Bake with
Convection to 425˚F for 30 minutes. Rub the skins of the bell peppers
with the remaining oil and place on the baking tray. Roast the peppers,
rotating them halfway through cooking, until the skins are blistered all
over. Place the peppers in a bowl and tightly cover with plastic wrap.
Let the peppers sit until cool to the touch, about 15 to 20 minutes.
Peel, de-seed and slice the peppers into ½-inch strips.
3. Keeping the rack in the same position, select Dual Cook first set to
Bake with convection at 400˚F for 35 minutes then set to Broil at 500˚F
for 5 minutes.
4. While the oven is preheating, toss together the onion, roasted pepper
slices, sausage, chopped peppers, olives and remaining salt. Arrange
evenly in the bottom of a 13x9-inch pan and nestle the chicken pieces
into the vegetable layer, skin side up. Pour over any excess marinade
from the chicken into the pan. Cook until the thighs have reached an
internal temperature of 170˚F and the skins are browned and crisp.
Nutritional information per serving (based on 6 servings):
Calories 412 (62% from fat) • carb . 9g • pro. 30g • fat 28g • sat. fat 7g
• chol. 131mg • sod. 985mg • calc. 33mg • fi ber 2g
Green Chile and Apple Pork Roast
The sweet and hot flavors of th e stuffing of this dish
pair really well with th e pork.
Makes 10 servings
4 small green chil e peppers (like Anah eim or poblano), about
¾ pound tota l
1 medium red onion , halved and cut into wed ges on the root
(to keep the wedges together)
4 garlic cloves, crushed
2 tablespoons ol ive oil, divided
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 small green appl e, peeled, cored an d cut into 8 wedges
8 to 10 medium to lar ge fresh sage leaves
pinch ground cinnamon
1 boneless pork loi n roast, about 3 to 3½ pou nds*
1. Put the chiles, onion and garlic on the baking pan lined with foil. Toss
with 1 tablespoon of the oil and a pinch each of the salt and pepper.
Adjust the rack to position 3 and put the chiles in the oven. Select
Roast at 425°F for 30 minutes. Press Speed Convection, then Start, to
begin roasting. Toss halfway through roasting (the skins of the chiles
should be blackened in spots). Remove and carefully transfer to a
heatproof bowl and cover tightly with plastic. Allow to cool; reserve.
Keep the foil on the pan; it will be used to roast the pork.