Balsamic Roasted Pepper Chicken

Today marks the fifth month anniversary of post hip surgery. We drive into Santa Fe at noon to see the surgeon. I'll be honest. I'm nervous. It's a big moment. The kind of moment that you wait for- impatiently- and also dread. Did my five months of no funny business pay off? Did the hip bone live- thanks to three titanium screws? Will your perseverating goddess at large be waggling and high-fiving this afternoon? Time will tell.*

Before I go, I thought I would reprise a family favorite for you. An uber-easy chicken recipe from my archives. Just in case you might have missed it.

Edit* The visit went well and we are "so far so good" until June.

Balsamic Roasted Pepper Chicken

This a great make-ahead dish. Assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes).

4 large, ripe bell peppers- red, orange, yellow- cored and sliced thin
1 large sweet onion, sliced thin
1/2 cup organic balsamic vinegar
1/4 cup gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
3-4 fresh, organic free-range split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste

Preheat oven to 375 degrees F.

Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

I checked the chicken after 40 minutes, for doneness; and spooned the sauce all over the peppers and chicken breasts (to keep everything happy and moist) and continued to bake it until everything was melt-in-your-mouth tender.

Serve with cooked rice, pasta, or creamy mashed potatoes, and a crisp summer salad of baby greens on the side.

Serves 4.

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