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Vanilla chicken wth peppers


  • 2 chicken whole thighs
  • 1 whole chicken breast
  • 3 tbsp olive oil (PREGO)
  • 3 red capsicums (sweet peppers)
  • 100ml dry white wine
  • Some fresh thyme sprigs
  • Salt and freshly ground pepper

For the spice mix

  • 3 tsp vanilla extract
  • ½ tsp coarse sea salt
  • 1 tsp chopped fresh thyme
  • Zest of a lemon
  • 1 tbsp olive oil (PREGO)
  • Freshly ground pepper


Cut the chicken breast into 4 portions and place in a bowl together with the thighs. Add all the ingredients for the spice mix and mix together. Cover and leave in your refrigerator to marinate for several hours. Halve, core and deseed the peppers, then cut into broad strips. Place the peppers in a bowl with 2 tablespoons olive oil and some salt. Mix and then place the peppers in an oiled roasting dish. Add the chicken pieces to the dish and mix with the peppers. Pour over the wine and scatter over the thyme. Roast in a very hot oven (220 degrees) for 50 minutes turning over the chicken and stirring around twice during roasting.

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