Braised breasts with summer vegetables. Serves 2.
2 large chicken breasts, skin on and bone-in. Pat dry with paper towels. Season with cracked black pepper and garlic powder all around.
In a large, deep fry pan, brown 1 sliced onion in a little olive oil. Push onions to sides of pan and brown seasoned breasts on both sides. Set chicken aside on a plate.
To the browned onion, add fresh farm stand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn off the cob.
Brown and deglaze with 1/2 cup dry white wine. Stir in 2 tbs. butter. Add back chicken breasts. Cover pan and bring to boil.
Reduce to low and simmer for 1 hour or more.
Serve over rice.
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