My mother learned to make this dish soon after we arrived in the US, and she would serve it to us often. It was from a serving of chicken with peppers and mushrooms that I had my first reluctant try of mushrooms, and realized they weren't all that bad. Not long ago, I found out that this recipe is really a version of chicken cacciatore, but it's hard not to refer to it as I always have: chicken with peppers and mushrooms. I like to make it with skinless, boneless chicken. Sometimes I use chicken breast or chicken tenderloins, but as I prefer dark meat, chicken thighs are my favorite to use here. Before cooking the chicken, I like to marinate it so that its flavor is enhanced. Summertime, when peppers are plentiful, is the perfect time to prepare this dish. It can be made with green peppers, or for a more colorful presentation, green, red and yellow peppers can be used. When the dish has finished cooking, the flavor of the peppers, chicken, thyme, and oregano blend together very nicely. We have served this dish accompanied by noodles, with some of the sauce poured over, but usually we eat it with no accompaniment other than a softly toasted slice of bread.
This is certainly a colorful dish!
- 14 pieces of boned & skinned chicken: you can use tenderloins, thighs, or a combination of both.
- 5 tablespoons vegetable oil
- 2 onions, sliced
- 4 garlic cloves, chopped
- 1 pound mushrooms, sliced
- 1 large red pepper, diced
- 1 large yellow pepper, diced
- 1 large green pepper diced
- 1 cup chicken broth
- 2 fresh medium tomatoes peeled, seeded, and chopped
- 2 tablespoons fresh thyme
- 1 tablespoon dried oregano
- salt and pepper to taste
- chopped parsley and grated Parmesan cheese for garnish
- one package of noodles, cooked according to package directions (optional)
- For the marinade:
salt & pepper and dried oregano
1 large clove of garlic, finely chopped
juice of half a lemon
2 or 3 tablespoons of canola oil
1 tablespoon Parmesan cheese
a few dashes of soy sauce
- Rub the chicken with the marinade ingredients and place it in a bowl. Refrigerate for at least two hours, or you can marinate it overnight. Bring the chicken to room temperature before cooking.
- Heat 3 tablespoons of the oil in a large Dutch oven over medium- high heat. Brown the chicken on all sides, remove it to a bowl and set it aside.
- In the same Dutch oven heat the rest of the oil, add the the onions, peppers, oregano and garlic, season with salt and pepper, and cook for 10 minutes until the peppers have softened.
- Add the mushrooms, stirring, and cook until they are soft. As you are stirring, the pan will deglaze.
- Stir in the tomatoes, the thyme, salt and pepper to season, and 1 cup of chicken broth. (It's unusual, but if all the liquid evaporates before the chicken has finished cooking, you will need to add some more broth).
- Add the reserved chicken and simmer until it's tender and the liquid is almost gone, about 40 minutes. You want this dish to be juicy, saucy, not dry.
- Serve the chicken accompanied by noodles if desired. Spoon the sauce over, and garnish with Parmesan cheese and parsley.