Pineapple Chicken

Pineapple Chicken takes the flavors of a summer time grilled kabob and adapts that into a hearty and yet tropical braise perfect for a winter evening.

Ingredients

• Peanut or other high smoke-point oil

• 4 chicken thighs

• 1 medium sweet onion coarsely chopped

• 1/2 green bell pepper, diced

• 1/2 red bell pepper, diced

• 2-3 cloves garlic, minced

• 2 Tbsp. fresh ginger, minced

• 1 cup dry white wine

• 2 cups chicken stock

• 2 cups fresh pineapple, cubed

Directions

Heat 2 Tbsp. oil in a large saute pan over medium heat.

Brown Chicken thighs on both sides until golden color. Remove to a plate.

Saute onions and peppers in the pan drippings until onions are soft. Add ginger and garlic and cook for another 30 seconds, stirring constantly.

Add the wine and deglaze the pan (scraping up any fond that has stuck to the pan). Let that cook down until the pan is nearly dry.

Add the chicken back to the pan along with the chicken stock, bring the liquid to a boil and then reduce to a simmer. Cook for 45-60 minutes, or until the chicken is very tender.

In a second pan, heat a little more oil and saute the pineapple pieces until they are sift and have just begun to caramlize.

Add the pineapple to the chicken and cook for another 10 minutes.

Serve over basmati rice.

Full printable recipe at http://ift.tt/1oDD625

bon appetit