Best Onion And Pepper Confit Recipes

CHICKEN AND BELL PEPPER WITH ONION CONFIT

Chicken and Bell Pepper with Onion Confit image

Provided by Gerald Hirigoyen

Categories Chicken Garlic Onion Bake Sauté Dinner Lime Bell Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup plus 7 tablespoons olive oil
2 medium onions, thinly sliced
2 red bell peppers, very thinly sliced
1 yellow bell pepper, very thinly sliced
6 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon sugar
1/4 cup fresh lemon juice
4 skinless boneless chicken breast halves
3/4 cup all purpose flour

Steps:

Heat 3/4 cup oil in heavy large saucepan over medium-high heat. Add onions and sauté 3 minutes. Add all bell peppers, garlic, thyme, and sugar; sauté 5 minutes. Reduce heat to medium-low. Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer. Drain confit and cool; discard cooking oil. Season to taste with salt and pepper.
Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 400°F. Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Sauté chicken in skillet until golden, about 1 minute per side. Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just until heated through. Spoon bell pepper confit onto 4 plates.
Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.

ONION AND PEPPER CONFIT

Onion and Pepper Confit image

From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200862, the recipe for which is posted separately.

Provided by Chef Kate

Categories Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups olive oil
4 medium onions, very thinly sliced
6 medium red bell peppers, peeled, seeded, corded, and very thinly sliced
5 garlic cloves, thinly sliced
fresh ground white pepper
kosher salt

Steps:

Warm the olive oil in a large sauté pan over high heat.
Add the onions, bell peppers, and garlic.
Sauté until they are soft and golden, about 10 minutes.
Cover and reduce the heat to medium.
Cook, stirring occasionally, until very soft, about 45 minutes.
Drain and season with salt and pepper to taste.

Nutrition Facts : Calories 814.2, Fat 81.6, SaturatedFat 11.3, Sodium 9.1, Carbohydrate 23.1, Fiber 5.2, Sugar 12.2, Protein 3

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