I’d planned to create a sweet pear, onion and chicken dish for this night but the pears were still way too far from ripe to even resemble anything sweet. It was time to improvise with what I had in the fridge. The red pepper and feta stood out so I rounded up ingredients that are very similar to this pasta salad. A handful of grape tomatoes and olives would’ve been a great addition but I didn’t have them around.
Leftovers would be good, reheated with a little white wine and tossed with pasta. In fact, that was my dinner plan for the next night but when I went to the fridge I found the leftovers were already gone.
Finally, be sure to notice my
spiffy Sassy new apron. I know it’s barely visible in these photos but you’ll be seeing a lot more of it. I love it too much to save it for special occasions so I’m sure I’ll be wearing it a lot. Swanky Aprons has a bunch of pretty, retro-style aprons. Check them out!
- Chicken, I had boneless, skinless breasts and thighs but any parts would do.
- Lemon, 2 or 3
- Garlic, 4 or 5 cloves
- Red Bell Pepper
- White Wine
- Olive Oil
- Crushed Red Pepper Flakes
- Feta Cheese
Zest the lemons.Then juice the remains.Snip the herbs if you’re using fresh. Mince the garlic and slice the pepper into thin strips.Barely cover the bottom of a large saute pan with little olive oil. Heat it over medium high heat just until it starts to smell good. Arrange the chicken in the pan and then sprinkle it with garlic, salt and crushed red pepper.Once the chicken is starting to brown and comes up easily, turn it over.Add the herbs and lemon zest.And then the pepper. Cook for a few minutes, stirring occasionally, until the pepper starts to soften and brown along the edges.Add the wine and lemon juice and scrape up any bits stuck on the bottom of the pan. Lower the heat and cook for another few minutes, until the chicken is done.Arrange the chicken mixture on a platter and top with crumbled feta cheese.Garnish with an herb sprig or a lemon slice and serve.