CHICKEN WITH PORK-STUFFED CHERRY PEPPERS
Provided by Eugenia Bone
Categories Chicken Dinner Fall Winter Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a medium pot, combine the cherry peppers, water, and vinegar. Bring to a boil over medium-high heat and cook until the peppers lighten in color, from red to bright orange, and are pliable, about 5 minutes. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Season the chicken with salt and pepper to taste. Add to the skillet and cook until browned all over, about 20 minutes, turning once or twice. Add the white wine and rosemary and cook until the wine has mostly evaporated, about 5 minutes. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
- Remove the casing on the sausage. Roll the sausage meat into little balls about the size of marbles and stuff them into the cavities of the cherry peppers. Add the stuffed peppers and the stock to the skillet with the chicken. Cover and cook over medium-low heat for 15 minutes for the flavors to meld and the pork to cook. It will be pale in color. Uncover and cook until the sauce reduces by about half, 10 to 15 minutes longer.
- Serve garnished with parsley, if you'd like.
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Mawais Awais
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. My kids loved the cherry peppers and didn't even realize they were eating them.
Taylor Burich
[email protected]I'm not a big fan of cherry peppers, but I really enjoyed this recipe. The chicken and pork were so flavorful that the peppers were not overpowering.
Ricardo Aguilar
[email protected]This recipe is a great way to use up leftover chicken and pork. It's also a nice change of pace from the usual stuffed pepper recipes.
KGF 2 fillm
[email protected]I made this recipe for a potluck and it was a big hit. Everyone was asking for the recipe.
Puja Biswas
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. My kids loved the cherry peppers and didn't even realize they were eating them.
Edgar Cabrera
[email protected]I'm not a big fan of cherry peppers, but I really enjoyed this recipe. The chicken and pork were so flavorful that the peppers were not overpowering.
Mom Heros Boe
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The chicken and pork are fall-off-the-bone tender and the cherry peppers add a nice sweetness.
Madison Mullineaux
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the unique flavor of the cherry peppers.
Ram Bhagat
[email protected]This recipe is a great way to use up leftover chicken and pork. It's also a nice change of pace from the usual stuffed pepper recipes.
Shrestha Ganga
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did. The chicken and pork were moist and flavorful, and the cherry peppers were a perfect complement.
Jibon Roy
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cherry peppers add a unique and delicious flavor.
Aimee
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the combination of chicken and pork.
Twaha T
[email protected]I love stuffed cherry peppers, and this recipe did not disappoint. The filling was flavorful and the peppers were cooked perfectly.
Si Liton
[email protected]This recipe was a hit! The chicken and pork were cooked perfectly, and the cherry peppers added a nice touch of sweetness and heat. I will definitely be making this again.