INGREDIENTS

1 RED PEPPER, SLICED LONG

1 YELLOW PEPPER, SLICED LONG

1 ORANGE PEPPER, SLICED LONG

1 SWEET CUBANELLE PEPPER, SLICED LONG

1 MEDIUM ONION, SLICED

1 CUP MUSHROOMS, SLICED

4 BONE IN CHICKEN BREAST, SKIN REMOVED

WHITE WINE (1/4 CUP)

GRAPESEED OIL (4 TBSP.)

SPICES:  SALT, PEPPER, TURMERIC, GARLIC POWDER, PAPRIKA

 

DIRECTIONS

PREHEAT OVEN TO 400 DEGREES F.

  • IN A MEDIUM FRYING PAN, HEAT UP THE OIL AND ADD THE ONION, COOKING FOR ABOUT 2-3 MINUTES, ON LOW HEAT, THEN ADD THE MUSHROOMS THEN HALF OF THE WHITE WINE, COOKING FOR ANOTHER 2-3 MINUTES, NOW ADD ALL THE PEPPERS, SEASON WITH SALT AND PEPPER AND COOK FOR ABOUT 5-10 MINUTES, STIRRING FREQUENTLY (TURN OFF HEAT AND PUT ASIDE)
  • NOW WASH CHICKEN AND REMOVE SKIN, SEASON WITH ALL THE SPICES MENTIONED ABOVE ON BOTH SIDES, COAT EACH SIDE WITH RICE FLOUR AND SEAR BOTH SIDES IN A HOT FRYING PAN WITH THE 2 TBSP. OF OIL. REMOVE FROM HEAT AND PUT ASIDE
  • USING A 9 X 13 BAKING PAN, LIGHTLY GREASE THE PAN AND ADD THE CHICKEN, BONE SIDE DOWN AND PUT IN THE OVEN COVERED WITH FOIL (FIRST BAKE FOR 20 MINUTES) AND THEN ADD THE VEGETABLE MIXTURE ALL OVER TOP OF THE CHICKEN AND BAKE FOR AN ADDITIONAL 1 HOUR. REMOVE FOIL FOR THE LAST 30 MINUTES OF BAKING

*ALWAYS MAKE SURE CHICKEN IS NO LONGER PINK BEFORE SERVING

TOTAL BAKING TIME VARIES BETWEEN 1.5 TO 2 HOURS DEPENDING ON THE SIZE OF THE CHICKEN