Chicken And Bell Pepper With Onion Confit

Directions

1. Heat 3/4 c. oil in heavy large saucepan over medium-high heat. Add in onions and saute/fry 3 min. Add in all bell peppers, garlic, thyme, and sugar; saute/fry 5 min. Reduce heat to medium-low. Cover and cook till vegetables are very soft, stirring occasionally, about 15 min longer. Drain confit and cold; throw away veg. oil. Season to taste with salt and pepper.
2. Puree 1/2 c. bell pepper mix, lemon juice, and 5 Tbsp. extra virgin olive oil in blender till smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and chill.)
3. Preheat oven to 400 degrees. Heat remaining 2 Tbsp. extra virgin olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Saute/fry chicken in skillet till golden brown, about 1 minute per side. Transfer skillet to oven and bake chicken till cooked through, turning once, about 12 min.
4. Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just till heated through. Spoon bell pepper confit onto 4 plates.
5. Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.
6. This recipe yields 4 servings.
7. Comments: In this Basque-inspired dish, a bell pepper mix is slow-cooked to produce an unusual - and flavorful - confit.