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|Chicken and Peppers
|Recipe contributed by Dennis De Klerk
- 1 whole chicken
- 1 large red bell pepper
- 1 large green bell pepper
- 3 large cloves garlic
- 1/2 cup extra virgin olive oil
- 1 cup red wine
- 1/4 cup minced flat leaf parsley
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
Wash chicken, pat dry. Cut into parts to equal two legs, two thighs, two wings, and 4 breast pieces. Core peppers, remove seeds and ribs, and slice into half inch wide strips. Mince garlic. Place chicken pieces in a large zip lock plastic bag. Toss in peppers, garlic, parsley, wine, oil, salt and pepper. Secure zip lock and lay bag flat on its side, flipping several times making sure marinade is well mixed and coating all the chicken. Allow to rest for about one hour. Meanwhile pre heat oven to 375 degrees. Remove chicken from bag, place in a shallow roasting pan, surrounded by peppers. Pour some of the marinade over chicken. Roast for one hour to one hour fifteen minutes. Serves 4-6.
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