Chicken recipe with peppers and tomato for fall

Cool nights and chilly fall days may have reached the northeast, but that didn’t diminish the flow of tomatoes and sweet peppers to my l...

Cool nights and chilly fall days may have reached the northeast, but that didn’t diminish the flow of tomatoes and sweet peppers to my local farmer’s market, piled in profusion of red and gold.

Unlike their peak summer counterparts, these fall specimens can be soft and a bit wrinkled around the edges. While no longer ideal for mixing raw in salads and coleslaw, they are still full of flavor and perfectly suited for long, slow simmering in stews, soups and silky sauces.

When cooked until their flesh practically melts, peppers and tomatoes become velvety and rich, condensing and sweetening as their juices thicken and bubble.

Both form the backbone of this heady pan-fried chicken, where they’re simmered into something that is halfway between a sauce and a side dish.

Because the peppers and tomato get so sweet in the pan, I like to include a bright, brackish element to balance them out. A handful of torn green olives do the job here, providing contrast and a tangy bite. But you can use capers, pickled pepperoncini, or other pickled vegetables, or even crumbled feta if olives aren’t your thing.

Once it’s ready, it can go with almost anything. The addition of protein makes for a satisfying meal, whether you choose pork chops or fish, tempeh or tofu, or scrambled, fried or even poached eggs in the sauce. (Shakshuka was born from this same basic technique.) For a lighter snack, pour the rich stew over crostini, perhaps topped with a cloud of ricotta to make it even more chewy.

Or you can take this weekday route and add chicken thighs. When seared until their skin is crisp and gives a shine of muscular fat, they will bring richness and nourishment.

Cooked as written, the sauce will likely turn out on the broth side, ideal for pouring over rice or couscous, or for soaking up chunks of crumbled bread. But if you’re looking for something more filling, remove the chicken pieces from the pan once they’re done, then simmer to reduce the sauce, stirring occasionally, for another 5-8 minutes. Return the chicken to the pan and stir in the olives, then garnish with herbs to serve.

It’ll be a cozy meal to warm up a chilly evening – and just as tasty on a hot day.

Recipe: Fried Chicken with Silky Peppers and Green Olives

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Chicken recipe with peppers and tomato for fall
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