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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
- 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
- Marinate the cut meat in a mixture of the balsamic, lemon, EVOO, fennel, black pepper, and thyme for at least 20 minutes
- 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
- In the same pan, refresh the oil and add the onions.
- 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).
- Clear out a hot spot in the middle of the pan and add the garlic. Heat and combine thoroughly.
- Clear out a hot spot in the middle of the pan and add the tomato paste. Heat and combine thoroughly.
- Add the spices and the meat. Stir to mix and heat through. At the end, add balsamic to reduce and coat the ingredients.
- Serve with a sprinkle of parmesan cheese, parsley, and a liberal splash of balsamic.