Rosemary Chicken with Sweet Peppers

By LRay

Better Homes and Gardens, April 2016, Page 78.

Per serving: 356 kcal cal., 16 g fat (3 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 213 mg chol., 456 mg sodium, 5 g carb., 2 g fiber, 3 g sugar, 45 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 large red sweet peppers, stemmed, cored, and each cut into eighths
• 1 tablespoon chopped fresh rosemary

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 200 degrees F. Season chicken with salt and pepper. Heat a 12-inch heavy skillet over medium-high heat; add 1 tablespoon of the oil. Place 4 chicken thighs and 8 pepper pieces in a single layer in skillet. Cover with a smaller heavy pan (about 10-inches) or heat-proof dish weighted down with cans. Cook until browned, about 5 to 7 minutes.

Remove weight; turn chicken and peppers. Sprinkle with half the rosemary. Reduce heat to medium. Return pan and weights. Continue cooking until done (170 degrees F), about 4 minutes more. Transfer chicken and peppers to a baking sheet; cover and keep warm in oven. Repeat with remaining oil, chicken, peppers, and rosemary.