Chicken Pepperonata

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Ingredients

• 2 T EVOO
• 5 red bell peppers, cut into 1/2" strips
• 2 white onions, thickly sliced
• 8 thinly sliced garlic cloves
• 1 T coarsely chopped fennel seeds
• 1 28 oz. can crushed tomatoes
• 1/2 C Peppadew peppers
• Salt & pepper
• 4 lbs chicken, breasts & thighs

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350 with rack set in center. In large skillet, heat olive oil. Add bell peppers & onions; stir til coated. Cover & cook over hi heat, stirring occasionally, until slightly softened, @ 8 min. Stir in garlic & fennel seeds & cook until fragrant, @ 2 min. Add tomatoes & peppadews; season with salt & pepper. Pour contents into large roasting pan.
Season chicken all over with salt & pepper & arrange in roasting pan. Roast for @ 45 min, until chicken is tender & cooked thru. Turn on broiler & broil chicken for @ 10 min. until browned. Transfer to platter
Set roasting pan over 2 burners & cook over hi heat until pan juices are reduced slightly, 7-8 min. Spoon vegetables & juice in deep platter, arrange chicken on top & serve.