Pollo Con Peperonata
by Joey Elenterio, Chef, Cadence, San Francisco, California
A Southern Italian classic, Peperonata boasts the rich flavors of capers, peppers, and anchovies. This is a dish your guests won’t forget! Marinate the chicken overnight to cut down on prep time.
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 2 tablespoons salt
- 1 tablespoon ground pepper
- 1 bunch thyme, chopped
- 1 tablespoon capers
- 2 anchovy filets
- 2 tablespoons chopped red onion
- 3 tablespoons extra-virgin olive oil
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 2 tablespoons red wine vinegar
- 1½ cups tomato sauce
- 1 whole Smart Chicken, or 1 cut up Smart Chicken
- 1 tablespoon parsley, finally chopped
For the marinade: In a large bowl, whisk together the mustard, olive oil, water, salt, pepper, and thyme. Add the chicken and massage it with the mixture. Let marinate for at least 6 hours.
For the peperonata: In a sauté pan, cook the capers, anchovies, and red onions with the extra-virgin olive oil until caramelized, then add the sliced peppers and cook for five minutes, stirring occasionally. Add the red wine vinegar and cook until it evaporates (about four minutes). Lower the heat, add the tomato sauce, and cook until the peppers are tender (about 25 minutes).
Preheat the oven to 400°F. While the peperonata cooks, sear both sides of the chicken in a cast iron pan. Drain the drippings from the pan and place in the oven. Bake for about 20 minutes, or until the thickest part of the chicken reaches 165°F.
Serve chicken over a bed of peperonata and sprinkle with parsley.
Pairing: Menabrea Italian Beer