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Chicken With Sweet Peppers

3 -3 12 lbs frying chickens, cut up
white pepper
2 tablespoons butter or 2 tablespoons margarine
1 small onion, finely chopped
1 sweet red peppers or 1 green pepper, seeded,thinly sliced in rings
1 clove garlic, minced or pressed
1 tablespoon tomato paste
34 cup regular-strength chicken broth
14 cup crumbled blue cheese
12 cup sour cream


Sprinkle chicken pieces with salt and white pepper. Coat lightly with flour. Brown well in heated butter on all sides in a large, deep, heavy frying pan or dutch oven. Remove chicken pieces as they brown. Set aside. place onion and red or green pepper rings in the frying pan. Cook, stirring, until onion is soft. Mix in garlic, tomato paste, and about 1/4 cup of broth, stirring to mix in brown bits from pan. Return chicken to pan. Pour in remaining broth. Bring to boiling. Cover, and reduce heat. Simmer until chicken is tender, 35 to 40 minute. Remove chicken and peppers to a warm serving dish. Keep warm. Skim fat. Mix cheese into cooking liquid, strring over medium heat until it melts. Smoothly blend in sour cream. Cook, stirring, just until heated through (do not boil). Taste. Add salt, if needed. Pour sauce over chicken.

Source: www.food.com