I’ll start this out by saying that I am not a fan of bell peppers. This has always puzzled me, because it really should be something that I enjoy. Despite that, I could do with a world with no bell peppers.

However, two things force me to cook with them - my CSA produce box, and Greg, who loves bell peppers. I believe that he loves them simply to be contrary.

With the recent abundance of bell peppers in my box, I threw together a quick dish - Chicken braised with bell peppers and onions. The recipe is pretty much what you would expect:

• Brown bone-in chicken breasts in olive oil. Remove from pan.
• Add sliced peppers, onions and garlic to pan. Season with salt and pepper. Sautee until soft and the onions are turning golden.
• Mix a couple of tablespoons of tomato paste in with the vegetables. Cook until paste turns slightly brown.
• Deglaze pan with some wine. I used red, but white wine works too. Choose whichever wine you want to finish off by drinking as you continue to cook.
• Add some chicken stock.
• Put the chicken back in the pan and cover, simmering until cooked through.
• Toss some chopped, seeded tomatoes in towards the end - that way they maintain some texture

We served this over some egg noodles.