I mentioned in an earlier post I don’t make too many dishes which have wine as an ingredient besides pasta sauces, but there is one dish which has become a favorite and you owe it to yourself to give it a try. The original recipe is from Lidia’s Italy in America and it is called Roberto’s Chicken Piccante. I made it the first time using roasted red peppers from the jar and pickled hot cherry peppers and it was divine. The next time I used fresh red peppers and it was good, but nowhere near as flavorful. Last night I made it again and we had no hot cherry peppers so I winged it and from now on I think I’ll make it this way. Here’s the recipe I made last night:
4 deboned chicken thighs
8 garlic cloves halved
1 jar of roasted red peppers
1 teaspoon Oregano
1 cup white wine
1/2 teaspoon red pepper flakes
1 tablespoon red wine vinegar
Salt both sides of thighs and then dredge with flour shaking off any excess flour. Put into hot olive oil skin side down and brown both sides. This should take 8 to 10 minutes.
Put garlic halves and roasted red peppers in between browned chicken pieces and cook for 4 to 5 minutes. (You must decide if the peppers should be drained or not. If the liquid is water with little flavor I would ditch it. If the liquid has good flavor then you may decide to keep it, but add it later when you add in the wine. Cut any large pieces of pepper into pieces no larger than a Post-it note.)
Sprinkle with Oregano, cover and cook for 5 more minutes. Uncover and add wine, red pepper flakes, and red wine vinegar. Cook uncovered until sauce reduces and thickens. Salt to taste with seasoned salt. If you salt before reduction the sauce will have more complexity, but you must be careful to consider how the reduction will concentrate the salt in the dish.
The red pepper flakes and vinegar will approximate the flavor of the pickled red cherry peppers and IMO make a better flavor combination. I never measure the wine, I think last night we were closing in on half a bottle I dumped into the sauce. That’s the beauty of cooking on the stovetop, you can tweak as needed and still come away with a great dish. I prefer to serve this with orzo pasta, but you can use anything you desire. Give it a try and let me know what you think.