Recipe from the Eatwell Farmhouse Kitchen
I included this recipe in the Friday email last week or the week before. It is so incredibly simple and so completely delicious, I have to put it in this week's newsletter. Sorry for the repetition. I enjoyed this dinner with some Summer Squash I cooked with oil and rosemary salt on a grill pan.
1 box Lunchbox Peppers, washed and left whole
1 Chicken, you can use a whole chicken or chicken pieces
1 Onion, chopped
Eatwell Farm Rosemary Salt, or regular salt
Freshly ground Black Pepper
In a Dutch Oven, place chopped onions and whole lunchbox peppers into the bottom of the pot. Put chicken on top and drizzle with olive oil. Sprinkle on salt and pepper. Cover and pop into a preheated oven at 375 F. Cook for about 30 minutes, turn pieces over and cook until done. Remove chicken from the pot. Using an immersion blender, puree the peppers and onion in the juices of the chicken until nice and creamy. Serve chicken with the pepper sauce on the side.