Pan Braised Chicken and Hot Cherry Peppers
| Yield: | 4 Servings |
| Categories: |
| 1 | Whole chicken; in 8 pieces | |
| Salt and pepper; to taste | ||
| 2 | tb | Dry oregano |
| 3 | tb | Olive oil |
| 1 | Chopped onion; (1 cup) | |
| 6 | Pickled hot red and green cherry peppers, (6 to 8) | |
| 1/2 | c | Dry white wine |
| 1 | c | Hot beef broth; chicken broth or water |
| 1/2 | c | Fresh plum tomatoes; seeded and diced |
| 2 | c | Egg noodles |
| 4 | tb | Melted butter |
| Chopped Italian parsley |
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