Chicken And Peppers From Epirus

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 6 tablespoons butter, unsalted
• 3 lbs skinless chicken breast halves, obvious fat removed
• 3 large onions, halved and sliced (vidalias are very good in this)
• 3 -4 garlic cloves, minced
• 4 large bell peppers, peeled, seeded, halved and sliced
• coarse salt
• fresh ground pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1 -2 small hot red pepper (dried or fresh)
• 1 1/2 cups tomatoes, peeled, seeded and diced

Recipe

• 1 heat 3 tablespoons of butter in a large, heavy pot or dutch oven over medium-high heat.
• 2 sear the chicken pieces in batches until lightly browned on all sides (7 to 8 minutes) and reserve.
• 3 add another tablespoon or so of butter (enough to comfortably sauté) and cook the onions, garlic and bell pepper, stirring, over medium heat until softened (about five minutes).
• 4 return chicken and any accumulated juices to the pot and season to taste with salt and pepper.
• 5 stir in the spices, hot pepper(s) and tomatoes.
• 6 add enough water to barely cover chicken .
• 7 cover the pot, reduce heat to low, and simmer till chicken is very tender and the sauce is thick (about one and a half hours).
• 8 swirl in the last bit of butter and serve hot with lots of bread to soak up the sauce.