Dinner

Pepper Braised Chicken is for Dinner.

Pepper Braised Chicken takes 120 minutes to prepare.

Pepper Braised Chicken takes 70 minutes to cook.

Pepper Braised Chicken makes 12 servings.

The ingredients for Pepper Braised Chicken are:

6 bone-in, skin-on chicken leg quarters, halved
Kosher salt and freshly ground black pepper
1 tbsp canola oil
4 small onions, halved and sliced
1 lb mushrooms, quartered
2 medium carrots, quartered lengthwise and sliced
1 large green pepper, thinly sliced
1 large red pepper, thinly sliced
4 cloves garlic, finely sliced
1 tbsp smoked paprika
1/4 tsp Aleppo pepper flakes (optional)
1/2 tbsp oregano
1 tbsp white rice flour
1 cup dry white wine
1 1/2 cups chicken gravy (I used a homemade, gluten free one) OR 3 cups concentrated chicken stock
1 1/2 cups water (omit if using stock)
1 1/2 cups diced tomatoes

Here is how you make Pepper Braised Chicken:

Heat oven to 350?F. Season chicken legs with salt and pepper and place in the fridge, uncovered, for 1 hour. Remove from the fridge and let rest at room temperature (covered lightly with plastic wrap) for 30 minutes. Heat oil in a cast-iron Dutch oven over high heat.Carefully add chicken pieces skin-side-down (work in batches to avoid crowding the pan). Cook, without moving, until chicken is deep golden brown and skin is crisp, about 5 minutes. Turn over and continue to cook until second side is golden brown, about 3 minutes longer. Transfer chicken to a large plate and set aside.Add onions, mushrooms, carrots and peppers to skillet and cook, stirring with a wooden spoon, until peppers are completely softened and just starting to brown. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add paprika, pepper flakes, oregano, and flour. Cook, stirring constantly, until fragrant, about 1 minute longer. Add wine and stir well to take up any browned bits off of the bottom of the pot. Add gravy and water (or stock) and tomatoes and bring to a boil.Nestle chicken pieces into the pot so that only some skin is showing. Cover and bake for 20 minutes. Stir, re-cover and bake 15 minutes.Remove lid and continue to cook until chicken is falling off the bone tender, skin is crisp, and sauce is rich, about 20 minutes longer.Season sauce to taste with salt and pepper.Serving Size: Makes 12 servings with riceNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Pepper Braised Chicken is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 598.3

• Total Fat: 43.9 g
• Cholesterol: 191.3 mg
• Sodium: 860.5 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 2.2 g
• Protein: 31.8 g

The dietary needs meet for Pepper Braised Chicken is Gluten Free