Braised Chicken in Bell Pepper Sauce
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 70 min | Yield: 8 Cups |
Add spices to fake & make Butter Chicken
Ingredients
- 2 tbsp Oil, Canola
- 16 oz Boneless Skinless Thighs
- 2 medium onion Vidalia
- 1 cup Celery
- 2 cups Sweet Red Peppers
- 1 tbsp Garlic
- 2 cups Simply Stock - Chicken
- 1 tsp Thyme, Dried
- 2 Spices, Whole Bay Leaves
- 2 tbsp Unsalted Butter
Directions
Heat olive oil in a large heavy-bottomed pot (Dutch Oven works well) over medium-high heat.
Toss chicken thighs in cornstarch, just to coat, shaking off excess. Add chicken thighs to pot (in 2 batches) and sear on both sides until brown, about 3 minutes per side. Remove and set aside.
Reduce heat to medium-low and add onion and celery, sautéing until translucent, about 5 minutes.
Add peppers and garlic and sauté 2 minutes more.
Flood pepper mixture with stock or water, add thyme and bay leaves and bring up to a simmer.
Return browned chicken thighs to liquid, cover and simmer gently for 45 minutes to 1 hour, until chicken is cooked through (should tear easily with a fork) and peppers are tender.
Remove chicken thighs and bay leaves and purée sauce until smooth (an immersion blender works best) and strain. Season with salt & pepper and stir in butter to enrich the sauce, if desired.
Spoon sauce over chicken and serve.