I made this on one of the three days this "winter" when it got cold. I was looking for some warm comfort food that was kind of fancy. The butter and the wine make the sauce so rich, and the peppers are soft and sweet.
I serve it over cheddar grits. I think you should, too. But if you don't know what grits are, or you're really adverse to them, I'm sure it would be awesome over mashed potatoes.
Well enough talking - let's cook!
**If you are making cheddar grits, I like to start them first so they have plenty of time to get cooked all the way**
Grab your groceries:
Sear chicken and cook through - brown bits = GOODNESS!
While that's going, put the peppers in the oven to roast.
Put the chicken in a plate and set aside. Pour the wine in the pot over the browned bits of chicken. Cook about 4 minutes then add butter. Oh! My! This is when it starts to get GOOD!
When the butter melts, add the onion mixture. Do you smell that???
Then the mushrooms.
When the mushrooms get brown, add in the chicken stock. Give that a few minutes to marinate while you chop the chicken and skin and chop the peppers. Then add the peppers and the chicken to the pan. Make sure to pour in any chicken drippings in the bottom of the plate.
Let it all cook together for a few minutes. Then dish up the grits...
And add the chicken, peppers, mushrooms and sauce over the top.
Get the printable here.
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