Down Home Country Chicken:
I’m still making that steady climb up hill but I’m feeling more powerful every step I take! I can see the top of the mountain and I know I will reach it. I’m not willing to let anything deter me from my ultimate goals and I will never give up! Giving up isn’t an option! Life is ever changing and we all go through our ups and downs, but it feels good when you persevere. Life is an amazing journey and if you’re astute student of the the game, you will appreciate the hard parts as well as the good.
One thing that I truly enjoy during the more difficult times is to cook something hearty which makes me feel good inside. My Down Home Country Chicken hits the spot. It’s hearty, healthy, tasty and smells like heaven. The lightly fried chicken with zucchini, onions, peppers and capers melts in your mouth and I find myself sucking the bones for the last part of the juices. It’s the BOMB!
Stay on your game!
Ali in the Valley
Photos by: Ali
2 tablespoons extra-virgin olive oil 1 cup of chicken stock 1 whole chicken (3.5 lbs.) – rinsed/patted dry/cut into 8 pieces (I like to use organic) Salt and black pepper 1 large yellow onion (sliced) 2 bell peppers (red & yellow) (sliced) 1 clove garlic (chopped) 2 zucchinis (sliced) 1 can (28 oz) diced tomatoes (Optional- I didn’t use on this version) 1/3 cup capers 3 cups cooked rice
In a large ovenproof skillet, heat the oil over medium-high heat. Lightly sprinkle the chicken all over with salt and black pepper. Add to the skillet, skin side down. Cook, turning once, until browned on both sides, about 8 minutes. Transfer the chicken to a plate.