Equipment
Ingredients
Main
- 2 frying chicken, cut into pieces
- 30 ml olive oil
- 100 g onion, chopped
- 3 garlic, minced
- 150 g green pepper, chopped
- 150 g red pepper, chopped
- 30 ml lemon juice
- 80 ml white wine
- 1 bay leaf
- 5 g salt
- 2 g black pepper, freshly ground
- 45 g unsalted butter
Garnish
- 3 g parsley, chopped
- 1 lemon, sliced
Nutrition (per serving)
Method
Dry the chicken pieces thoroughly using paper towels to ensure proper browning.
Heat the olive oil in a large, heavy skillet over high heat.
Brown the chicken pieces in batches until the skin is golden. Remove the chicken from the pan and set aside.
Lower the heat to medium. Add the onions, garlic, green peppers, and red peppers to the skillet.
Cook the vegetables until they are tender but have not yet browned.
Pour in the lemon juice and white wine. Stir to scrape up any browned bits from the bottom of the pan.
Place the chicken back into the skillet. Baste with the pan liquids, add the bay leaf, and season with salt and pepper.
Cover the skillet and simmer for 30 minutes until the chicken reaches an internal temperature of 74°C/165°F.
Move the chicken to a warm platter and cover to maintain heat.
Increase the heat and boil the remaining pan juices until the volume is reduced by one-third.
Whisk the butter into the sauce one small piece at a time until the sauce is glossy and thickened.
Pour the sauce over the chicken. Garnish with chopped parsley and lemon slices.
Chef's Notes
- Ensure the skillet is large enough to sear chicken in few batches to avoid steaming the meat.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 months — Freeze without garnish; sauce may require re-emulsification after thawing.
Reheating: Warm in a skillet over low heat until the chicken reaches 74°C/165°F.
