Chicken In Pipérade
This flavorful slow-cooked chicken dish is filled with tender chicken, colorful bell peppers, and savory olives in a rich and hearty sauce. Seasoned to perfection and served over a bed of cooked egg noodles, this comforting meal is perfect for gathering friends and family around the table.
— Constant Cookbook
Ingredients
- 4 lb. whole chicken legs
- Kosher salt and freshly ground black pepper, to taste
- 3 Tbs. olive oil
- 1 large red onion, cut into slices 1/4 inch thick
- 6 garlic cloves, thinly sliced
- 3 Tbs. all-purpose flour
- 1 tsp. pimentón
- 1/8 tsp. red pepper flakes
- 1 cup chicken broth
- 1 Tbs. chicken demi-glace
- 1/4 cup pitted Picholine olives
- 1 Tbs. sherry vinegar
- 2 large red bell peppers, seeded and cut into slices 1/4 inch thick
- 2 large yellow bell peppers, seeded and cut into slices 1/4 inch thick
- 1/4 cup finely chopped fresh flat-leaf parsley
- Cooked egg noodles for serving
Instructions
- Season the chicken on both sides with salt and black pepper.
- In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken, turning once, 8 to 9 minutes per batch. Transfer to a platter.
- Discard all but 1 Tbs. of the fat in the insert and reduce the heat to medium. Add the onion and cook until slightly softened, 6 to 8 minutes. Transfer to a small bowl. Warm the remaining 2 Tbs. olive oil in the insert, add the garlic and cook, stirring constantly, for 1 minute. Add the flour, pimentón and red pepper flakes and cook, stirring constantly, for 1 minute. Add the broth, demi-glace, olives, chicken and onion and bring to a simmer.
- Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the chicken is tender and nearly falling off the bone, about 3 hours; add the vinegar and bell peppers during the last hour of cooking.
- Skim the fat off the sauce and stir in the parsley. Adjust the seasonings with salt and black pepper. Serve immediately over egg noodles. Serves 6.
Yield
Serves 6.
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