Sharon LaFleur's Favorite Summer Chicken Sauce Piquante

Sharon LaFleur's Favorite Summer Chicken Sauce Piquante

An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures, and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights. ~Sharon LaFleur

Ingredients:

• 2 lbs bone-in, skin-on chicken breast, cut into 4 equal pieces
• Salt, pepper, or Cajun/Creole seasoning to taste
• 4 tablespoons olive oil
• 1 medium onion, sliced
• 2 medium bell peppers, any color, sliced
• ½ cup chicken broth
• 2 medium tomatoes, cored and cut into bite-sized pieces
• 1 clove garlic or shallot, minced
• 1 teaspoon Worcestershire sauce
• Red pepper flakes to taste

Directions:

1. Pat chicken dry and season. Heat a large skillet over medium-high heat for 3–4 minutes, then add oil. Sauté chicken skin-side down for 5 minutes until deep golden brown. Flip and sauté 2–3 more minutes.
2. Remove chicken to a plate. Reduce heat to medium, add onion, sprinkle with salt, and sauté for 5 minutes until golden but not brown.
3. Add peppers and sauté 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Add tomatoes and stir to combine.
4. Add chicken broth and Worcestershire sauce. Place chicken skin-side up on top of vegetables. Cover and simmer for 20 minutes.
5. Check for doneness — no pink near the bone, or 160°F on an instant-read thermometer. Plate and serve.

Source:

Louisiana Supper Club