Braised food

Recipe Braised chicken with olives, peppers and capers | food for thought

(Oct 7, 2022) American cuisine is a cornucopia of many cultures, and it’s hard to name one chef who has had the greatest influence.

That being said, there was a French chef who had a profound impact on American cuisine, cooking shows, and the wine industry. If you guessed Julia Child, you’re right.

In 1963, Child created and hosted “The French Chef”, an American television cooking show.

The French chef was an instant hit. Through detailed guidance and demonstrations, Child was able to introduce French cooking with a level of unpretentious simplicity.

The lightness and charm of Julia Child immediately aroused the admiration of Americans. His ability to make a mistake on live television and laugh about it humanized this icon.

She was also infamous for having a glass of wine.

I remember watching her on “Good Morning America” ​​and was mesmerized not only by her skills, but also by the fact that she had a glass of wine in the morning.

Believe it or not, Julia Child’s on-camera drinking sparked an interest in fine wine.

As much as Prohibition damaged the American wine industry, its impact on the perception of the drink was more insidious.

A routine food amenity quickly became an extravagant indulgence. The repercussions and connotations of the law have persisted well beyond the years of restriction.

Julia Child’s candid love affair with food and wine has helped rekindle the popularity of wine with meals.

This newfound fascination prompted American wineries to produce more premium wines. Today, American wineries are firmly established among the best producers in the world.

Speaking of wine, let’s go over a few reminders when cooking with the adult beverage.

First of all, avoid cooking wines. They are loaded with preservatives, sweeteners and salt, and can even give off a metallic aftertaste.

Every time an ingredient is added to a dish, it affects the overall flavor. Therefore, only cook with wines that you would drink.

Wines used in cooking must undergo a slow process of reduction to allow the alcohol to evaporate.

Never succumb to the temptation to add raw, unreduced wine to a finished sauce. All your efforts will be ruined in fractions of seconds.

If a recipe calls for a dry white wine without mentioning the type of wine, Sauvignon Blanc or Chardonnay are excellent choices.

When cooking with red wine, choose a low tannin wine. The tannins are bitter and do not diminish when applied with heat. Cabernet Sauvignon and Pinot Noir are good options.

Fortified wines, unlike red and white wines, can be added to finished sauces or soups. The quantity of wine added varies between one tenth and one eighth of the total quantity of sauce or soup to be flavored.

Fall is here and menus should reflect the change. The braised chicken with peppers, olives and capers is bursting with flavor. Yellow, orange, and red peppers as well as poblanos accent the fall foliage.

This dish is easy to make and can be served with crusty bread.

If that doesn’t work for you, the recipe goes well with mashed potatoes or a baked potato. The chewy texture will soak up the sauce for a flavorful starch.

Braised chicken with peppers, olives and capers is a fusion of French, Italian and American cuisine.

If you’re a fan of Julia Child, pour yourself a glass of wine, savor the fruits of your labor and remember her bubbly personality. Enjoy!

Braised chicken with peppers, olives and capers


6 pounds deboned or deboned chicken

4 tablespoons extra virgin olive oil

2 cups of chicken broth

2 cups of white wine

2 medium yellow onions, sliced

6 large garlic cloves, minced

2 (each) orange, yellow and red bell peppers, seeded and sliced

2 poblano peppers, seeded and sliced

4 celery stalks, sliced

2 cans (28 ounces) whole tomatoes, seeds removed

1 tablespoon each dried oregano and thyme

1 tbsp dried basil and 1 tbsp crushed rosemary

2 bay leaves

½ cup parsley, finely chopped

½ teaspoon crushed red pepper flakes

3 tablespoons capers, drained

2 cups combined green and kalamata olives, halved lengthwise

10 whole pepperoncino peppers

1 cup sun-dried tomatoes, sliced ​​(optional)

kosher salt and black pepper to taste

1. In a large Dutch oven, heat the olive oil over medium heat. Season the chicken heavily with salt and pepper and sauté until seared on both sides. Remove the chicken and place it on a baking sheet.

2. Deglaze the pan with the chicken broth and white wine, constantly scraping the bottom of the pan to loosen any browned bits.

3. Add the two cans of tomatoes with the juice from one can.

4. Add the rest of the ingredients and simmer for about 30 minutes without a lid. Thicker pieces of chicken may take a few minutes longer to cook.

5. You can add a cornstarch slurry (equal parts cornstarch and water) to thicken the broth (optional).

6. Stir until combined, remove bay leaves and serve immediately.

secret ingredient – Wine. “I cook with wine, sometimes I even add it to food.”

– WC fields