Chicken, Turkey, Pepper, Onion & Zucchini

By • January 20, 2017 0 Comments

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Author Notes: Is there a name for this... I think I just listed the ingredients as the title. There ought to be a name. This base of pepper and onions with other ingredients works for more than a few things, but you see it most often with grilled sausage. Here I was inspired by a recipe posted at "Italian Food Forever" (http://www.italianfoodforever.com/2017/01/chicken-with-peppers-onions-balsamic-vinegar) and adapted it a bit. One of the things I love about sweet Italian sausage is the fennel, so I included some. I also used 50:50 chicken and turkey, which gives a slight variety to the feel of the meat component. Brian Coppola

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Serves 6-8

  • 1.5 pounds chicken breast, cut into large strips
  • 1.5 pounds turkey cutlets, cut into large strips
  • 0.5 cups good balsamic vinegar (I favor the stuff from Sigona's in Palo Alto, which you can get on line)
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 teaspoon thyme leaves
  • 3 large sweet onions, diced
  • 5 bell peppers, sliced into strips
  • 1 large zucchini, cut into half-moon slices
  • 0.25 cups diced roasted garlic
  • 3 tablespoons tomato paste
  • 2 tablespoons fennel seeds
  • 2 tablespoons black pepper
  • 2 tablespoons oregano leaves
  1. Marinate the cut meat in a mixture of the balsamic, lemon, EVOO, fennel, black pepper, and thyme for at least 20 minutes
  2. Cook the meat with a slight sear at medium-high heat in a little EVOO for about 10 minutes (I use a wok pan), and reserve to a bowl
  3. In the same pan, refresh the oil and add the onions.
  4. About half-way to deep caramelization of the onions (about 10-15 minutes), add in the peppers and the zucchini. Stir and heat the mixture to soften the vegetables (about 10-15 minutes).
  5. Clear out a hot spot in the middle of the pan and add the garlic. Heat and combine thoroughly.
  6. Clear out a hot spot in the middle of the pan and add the tomato paste. Heat and combine thoroughly.
  7. Add the spices and the meat. Stir to mix and heat through. At the end, add balsamic to reduce and coat the ingredients.
  8. Serve with a sprinkle of parmesan cheese, parsley, and a liberal splash of balsamic.

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