On one of my visits to Roberto’s on Arthur Avenue in the Bronx, I picked up this delightfully spicy chicken recipe. It pairs wonderfully with the tomato-and-bread salad on page 94.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Season the chicken all over with 1/2 teaspoon of the salt. Spread the flour on a rimmed plate, and dredge the chicken in flour, tapping off the excess. Heat the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the chicken and brown on all sides, about 8 to 10 minutes in all.
Step 2
Once the chicken is browned, drop the garlic into the empty spaces in the pan, and add the bell peppers and the cherry peppers. Cook until the peppers are caramelized on the edges, about 4 to 5 minutes.
Step 3
Move the breast pieces on top of the rest of the chicken and vegetables (to avoid overcooking), and sprinkle everything with the oregano and the remaining 1 teaspoon salt. Cover, and cook until the chicken and vegetables are deeply caramelized, about 5 minutes.
Step 4
Uncover, pour in the white wine, and simmer until the wine is almost cooked away and the chicken is cooked through, about 10 to 15 minutes more.
