Cherry Pepper Chicken (and Lemon Pasta)

Laura asked for the recipe for Cherry Pepper Chicken, so here it is. It is scrumptious with the Lemon Pasta, but would be good with a different side dish as well.

CHERRY PEPPER CHICKEN

2 lbs. chicken parts (I use chunks of boneless breast)
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
3 Tblsp. olive oil
1 small onion, chopped
1 tsp. Italian herb seasoning
One 22-oz. jar cherry peppers, either hot or sweet/mild (If you can’t find that size jar, use a smaller one)

Preheat the oven to 350º. In a plastic bag, combine the flour, salt and pepper and shake the chicken parts in this mixture until they are coated. Brown them in 2 Tblsp. of the oil in a large skillet. Remove the chicken to a large casserole or baking dish (a glass 13x9” pan works well), arranging the chicken in a single layer. Scrape any browned bits from the skillet into the casserole.
Wipe out the skillet with a paper towel and add the remaining 1 Tblsp. oil. Saute´the onion until translucent, stir in the Italian seasoning and spread this mixture over the chicken pieces.
Drain the peppers and put the liquid in the skillet. Bring it to a boil while you deal with the peppers. You need to remove the seeds and tear the peppers into chunks. Scatter the pepper chunks over the chicken and throw the seeds away. When the pepper liquid comes to a boil, pour it over the chicken, again scraping any browned bits over the chicken too. Cover the casserole tightly with foil and bake about 1 hour. Then remove the foil and bake the casserole uncovered 20 minutes longer. Yield: 4 to 6 servings.

This chicken is delicious and very different. It came from Cook & Tell, my favorite cooking newsletter.

LEMON PASTA

12 to 16 oz. pasta -- you may use spaghetti, linguine, or any other pasta you like. I like to use rotini.
1 Tblsp. olive oil
8 oz. sour cream (the light variety works just fine)
1 lemon
Salt & pepper
1/2 c. chopped fresh parsley (optional)
Freshly grated Parmesan cheese (optional)

Preheat oven to 350º. Cook the pasta in boiling salted water until tender. Drain and put into a baking dish. In a bowl, combine the olive oil, sour cream, grated rind of half a lemon, juice of 1/2 lemon, and a pinch of salt. Pour this sauce over the noodles and toss to mix. Bake uncovered 20 to 25 minutes. Grind plenty of pepper over it, add the parsley and Parmesan if you are using them, and toss again. You may add more lemon juice if desired, or serve each portion with a lemon wedge. The pasta will have absorbed the sauce and will be very tasty indeed.
Yield: 4-6 servings.

This recipe is also from Cook & Tell. It goes perfectly with Cherry Pepper Chicken or anything else you’d like a pasta side dish with.