Vinegar Chicken With Peppers Recipe

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Vinegar chicken with peppers

Annamarie Tucker

By
@mamaTucker

My mom and Grandma used to make this and since they have both passed away I have never seen the recipe or new how to make it. I did see it on Kitchen boss and took the recipe and tweeked it to fit what i remember my mom and grandma making


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Ingredients

3 lb
chicken ( thighs or can uses cutlets)
1 jar(s)
of sweet vinegar peppers (if you cant find get roasted red peppers and add red wine vinegar)
2 large
eggs
2 Tbsp
of grated cheese (i prefer romano) can use parm
2 c
seasoned breadcrumbs
olive oil, extra virgin

Directions Step-By-Step

1
PREPARATION:

1.Preheat oven to 400° with center rack.
2.Skin and trim fat from chicken pieces rub kosher salt and some red wine vinegar 3.Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the romano cheese or parmesan. Place the breadcrumbs in a pie plate.
4.Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking – a gentle med-high.
5.Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side -- you won’t need to cook through as the chicken will cook further in the oven.
6.Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching -- 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350° and bake until the chicken is cooked and juices run clear, about 30 minutes longer. 7.Serve chicken plattered with peppers and pan juices.

About this Recipe

Course/Dish: Chicken
Hashtag: #vinegar