Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Chicken breasts, bell peppers, and onions braised in a heavenly sauce made with broth and vinegar.  

It's just good classic comfort food.

You just say the word braise and I picture comfort food.  Pot roasts, pork chops, and short ribs all come to mind when I want to braise.  Today we are going to prepare a "one-pot" braised chicken dish that's done on the stove-top which makes this weeknight friendly. 

What I love most about braising is that it’s so versatile.  In fact, once you’ve mastered the technique, you will never need to use a recipe again. Brown the meat, saute some vegetables, deglaze the pan, and simmer — that really is all you need to know!

Here, seared chicken breasts, 3 colors of bell peppers, and onions are simmered in a heavenly sauce made from chicken broth and white wine vinegar.  The sauce is TO DIE FOR!!!

What Ingredients do I need?

• olive oil
• chicken breasts
• onion
• garlic
• thyme
• paprika
• red pepper flakes
• bell pepper
• white wine vinegar
• low sodium chicken broth
• parsley

Substitutions and Variations

• Use chicken thighs, bone in or boneless
• Use chicken breasts, bone in
• Use any chicken pieces you like, legs, wings, or a mixture
• You could also use this combination with boneless pork chops.
• Substitute red wine vinegar or balsamic vinegar for the white wine vinegar
• Use parsley instead of chives
• Use marjoram instead of thyme
• Use red onion or shallots for the yellow onion
• Don't like bell pepper, how about mushrooms, green beans, or zucchini?
• If you want a crispier chicken dredge the pieces in flour before searing.

Kitchen Tips and Notes

• Once the chicken braises, the last step is to reduce, reduce, reduce. (the sauce) This final step really concentrates the flavors of the sauce, making it perfect for drizzling over the chicken and dousing over rice. 
• Use a low-sodium chicken broth to control the salt content
• Make sure to add the vinegar, it really give the sauce it's flavor punch.
• Prep all your vegetables and ingredients beforehand to make the dish go quicker.
• Serve this over rice, mashed potatoes, or pasta.
• It will stand equally on it's own with a side salad and some crusty bread to sop up that wonderful sauce.

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Braised Chicken Breasts with Bell Peppers, Onions & Vinegar 

Serves: 4 • Braising Time: about 30 minutes

1 tablespoon extra-virgin olive oil 

4 boneless skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 small yellow onion, halved and sliced about ¼" thick 

3 garlic cloves, minced

1 tablespoon chopped fresh thyme 

1 teaspoon paprika

Pinch of crushed red pepper flakes

3 bell peppers -  mixed colors, cored and seeded and cut into strips 

¼ cup white wine vinegar 

¾ cup low-sodium chicken broth 

2 tablespoons chopped fresh parsley 

Season the chicken all over with salt and pepper.  Heat a braising pan or high sided skillet with the olive oil over medium high heat.  When hot add the chicken and sear on both sides until browned, about 5-7 minutes.   Transfer the chicken to a large plate.  

Lower the heat to medium and add the onions and a pinch of salt. Saute, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the garlic, thyme, paprika and red pepper flakes. Stir and cook 30 seconds.  Add the peppers, stirring to mix, and let cook for just a minute or so. 

Add the vinegar, stirring with a wooden spoon and scraping the bottom of the pan to bring up any of the browned bits, deglazing the pan.  Let simmer until much of the liquid has evaporated, about 2 minutes. Add the broth and bring to a simmer.   Return the chicken to the skillet, along with any accumulated juices. Cover, reduce the heat to low, and braise gently for about 30 minutes, turning the chicken over after 15 minutes.  Cook until there are no signs of pink remaining and the chicken reaches an internal temperature of 160 degrees.  

Transfer the chicken to a serving dish.  Increase the heat under the pan to medium-high and boil to reduce the cooking liquid and to concentrate its flavor, about 3 minutes. Check for seasoning and add salt and pepper if necessary. Return the chicken to the pan.   Sprinkle the parsley over the dish and serve hot.

Maple Pecan Bread

Winter breakfast is oh so comforting when you slice into a piece of the most heavenly moist and tender quick bread that's filled with maple goodness and toasty pecans!

Maple Pecan Bread

One of my favorite flavors during the winter months is maple.  It tastes like a buttery golden caramelized sugar and when warm it brings on that comfort feeling.  So this year I couldn't wait to make a quick bread that's filled with maple syrup and my favorite southern pecans.  A warm slice of this breakfast bread slathered with butter (or not) along with a cup of coffee or tea will be a treat you are surely to remember.

Quick breads are bread made without yeast and are easy to pull together in one bowl.  They are made in a loaf pan and cook for about 1 hour so planning ahead is a good idea.  We love a warm slice for breakfast but they are also the perfect afternoon treat, or dessert along with a scoop of ice cream or dollop of whipped cream.  We often take them as dessert for picnics or concerts in the park.

What equipment do I need?

• Loaf Pan - I like USA pans and I have this one.
• Mixing Bowl - I love nesting bowls and bowls that have lids! Perfect to store leftovers and to take along to picnics.  I have these.
• Rubber Spatula
• Wire cooling rack
• Measuring cup and spoons
• Glass measuring cup

What Ingredients do I need?

• all purpose flour
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• unsalted butter
• eggs
• maple syrup
• maple flavor 
• pecans

Substitutions and Variations

• Walnuts instead of pecans
• You can use milk, almond milk or soy milk for the buttermilk
• Use sour cream or full fat yogurt for the butter
• Add in some dried fruit such as raisins, cranberries, or apricots
• Substitute half the flour for white whole wheat flour

Kitchen Tips and Notes

• Use one bowl to mix the batter.  No mixer required
• Maple flavoring enhances the maple flavor but can be left out
• Use real maple syrup for the best flavor
• Do no overmix the batter.  Stir until everything just comes together.  Overmixing will result in a dense tough bread.
• Allow the bread to cool in the loaf pan for 10 minutes before trying to remove it.  Run a knife along the edges prior to releasing.
• Make sure to grease the loaf pan with either non-stick cooking spray or butter to ensure easy removal.
• To avoid over-browning you may place a sheet of tented foil over the top of the loaf.  I would check for browning around the 45 minutes mark.
• Store the bread in plastic wrap for several days.  You may also freeze the bread for up to 3 months.

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Maple Pecan Bread

yield:  1 loaf


1/2 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs
1/2 cup maple syrup
1/2 teaspoon maple flavor 

2 1/2 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans

Preheat the oven to 350°F. Grease a 9" x 5" loaf pan with non-stick cooking spray or butter.

In a large bowl, whisk together the buttermilk, melted butter, eggs, maple syrup, and maple flavor. Add the dry ingredients, flour, sugar, baking powder, baking soda, and salt to the bowl.  Stir just until the mixture is combined.  Fold in the pecans.

Spoon the batter into the prepared loaf pan. Bake until the top of the loaf is golden brown and a knife inserted in the center comes out clean, 60 to 70 minutes.  

Remove from the oven and cool in the pan on a rack for 10 minutes before removing from of the pan. Once removed from the pan plan on a wire rack to cool prior to slicing.  

Additional Quick Breads you might like:

• Essential Pumpkin Bread
• Blueberry Coconut Banana Bread
• Cranberry Chocolate Chip Bread
• Whole-Grain Harvest Nut Banana Bread
• Raspberry Swirl Lemon Quick Bread
• Blueberry Muffin Bread

Weeknight Wonder: Mongolian Meatballs

Moist and tender turkey meatballs doused in a sweet and spicy sticky glaze.  Served over some fluffy rice and you have a quick dinner in under 45 minutes!

Mongolian Meatballs

Pinterest is the best place to find something new to make for dinner.  This is one of my "must try" pins that appealed to me as an easy weeknight meal.  Who doesn't love meatballs??  And these are even more appealing since they are not your ordinary Italian meatball but an Asian version.

I made these with turkey instead of beef to cut down on the fat and baked them instead of frying them, again to make them healthier.  These little meatballs came out wonderful!  The sauce is sweet and spicy and oh so sticky.  The perfect glaze over the well seasoned meatballs and on top of a bed of fluffy rice.  Heaven!  They will be on the table in under 45 minutes and are very easy to make.   So make sure to stock up on some Asian condiments and get cooking!

What do I serve the meatballs with?

• Fluffy sticky rice
• Asian noodles
• Green steamed vegetables such as broccoli or green beans
• On top of a salad

What Ingredients do I need?

• ground turkey
• bread crumbs
• egg
• ginger
• garlic
• soy sauce
• red pepper flakes
• hoisin sauce
• sesame oil or canola oil
• brown sugar
• sriracha
• cornstarch
• cilantro
  
  

Substitutions and Variations

• Use ground beef, pork or chicken, instead of the ground turkey
• This would be great on top of a salad
• Make the meatballs a little larger and stick a toothpick inside for great appetizers
• Serve them on slider buns for Asian Meatball sliders, great for Game Day!
• Fry the meatballs instead of baking them.
• Leave out the red pepper flakes and any sriracha

Kitchen Tips and Notes

• Meatballs are freezer friendly.  You can either freeze them unbaked by flash freezing or after they have been baked but do not put the glaze on them.  They will keep in the freezer 3 months.
• A cookie scoop makes quick work in forming the meatballs. I use this one.
• If forming by hand wet your hands a little first to avoid the meat mixture from sticking to your fingers.
• The sauce may be made in a wok, large skillet, or a medium sauce pan.

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Mongolian Meatballs



yield:  18 meatballs

For the Meatballs:
1 lb. ground turkey, 7% fat
⅓ cup bread crumbs
1 egg
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 teaspoon red pepper flakes 
½ teaspoon salt
¼ teaspoon black pepper


For the Mongolian Sauce:
1 tablespoon sesame oil
1/2 tablespoon minced garlic
2 tablespoon hoisin sauce
1/4 cup brown sugar
3 tablespoon soy sauce
1 tablespoon sriracha sauce 
1/2 tablespoon minced ginger

OTHER
1 tablespoon cornstarch 

1/4 cup water 

cilantro, chopped as garnish

Preheat oven to 350 degrees.

In a large bowl add the ground turkey, breadcrumbs, egg, ginger, garlic, soy sauce, red pepper flakes, salt and pepper.  Gently mix all the ingredients until everything is well combined.  Do not handle the meat very much.  Over mixing will result in dense tough meatballs.  Roll out the meatballs using a small cookie scoop into 1 or 1 1/2" meatballs.  Place them on a baking sheet, spacing them about 2 inches apart.  Place them in the refrigerator to firm up for about 10 minutes.  

Bake the meatballs in the oven for 15-20 minutes until cooked through and browned.  Remove from oven.

Meanwhile start on the sauce.  Heat a wok or skillet over medium heat.  Add the sesame oil and heat.  Add the rest of the sauce ingredients and stir to combine.  Bring to a boil over high heat and then reduce the heat to low and simmer for 2 minutes.  Combine the cornstarch and the water to a small bowl and whisk together to create a slurry.  Add the slurry to the sauce and cook until thickens, stirring often, about 2-3 minutes.  Sauce will become translucent.  

Add the meatballs, tossing to coat.  Allow meatballs to heat thoroughly in the sauce.  Sprinkle with cilantro.    Serve.

adapted from Food52