Chicken and Bell Pepper with Onion Confit

After reading the reviews, I used oil sparingly, reduced the amount of lemon juice, added 2 extra bell peppers, and seasoned the chicken heavily with a prepared chicken rub, which flavored the dish nicely. I found it creamy and absolutely delicious. Even my little ones loved it (4 and 8,) and they are very picky. ps I used chicken cutlets so no cooking time in the over, which was nice. Made for a very quick and pleasing meal.

• speterson11

• Atlanta, GA

• 1/5/2014

I thought this was a good starting point for an excellent dish. I really think there was way more oil than needed. The flavors could have developed more with some serrano or habanero. I served this with a mixed wild rice, which gave a nice nutty ground to the tangy tart of the peppers and lemon.

• Lavendolly

• Stevens Point, WI

• 4/13/2012

Very disappointed in this recipe. Halved the recipe since it was just my boyfriend and I and the Confit was nothing but drowning in olive oil and the sauce was overly lemony. Would not make again.

• jpipes79

• 7/14/2011

Really enjoyed this recipe. My modifications: used far less olive oil and lemon juice than what was called for. Used just enough OO to saute the confit. Used maybe a tablespoon of lemon juice and a bit of olive oil in the pureee. Used the liquid we drained from the confit instead. Also added garlic and a fair amount of red pepper flakes for some kick. Great flavor! Would definitely make again.

• dhull3511

• Shanghai

• 8/24/2010

I had chicken breasts, peppers and onions I needed to cook and found this recipe, so I decided to try it based on the comments. It was very delicious. I love olive oil and garlic so this was right up my alley. Like the other comments, I altered the recipe using shallots and onion I had left over. I used half a chicken bouillon with 1 cup of water. I made three chicken breasts and the sauce seemed to make enough for that. I'd have to make more sauce for more breasts. Definitely would make again although it's very time consuming.

• lauriei1

• Penhook, VA

• 10/13/2009

I made this before and gave it 2-3 forks; now 4 forks with these changes: for 2 chicken breasts - 2 red bell peppers, 4 medium shallots plus the other confit ingredients, sauteed in 3 Tablespoons olive oil with 1/2 rich chicken boullion/ broth; reduce. Then, half the veggie mixture in the blender with 2 Tablespoons lemon juice, 1 Tablespoon olive oil, 2 Tablespoons butter, and 1 teaspoon sugar. No more than a wave- over of cayenne. These few changes make this sauce much more complex and rich.

• Anonymous

• Greater Yellowstone area

• 3/27/2007

Easy to make, but really just so-so results. There's nothing special about this dish.

• Anonymous

• Montara, CA

• 10/17/2004

This is a very good recipe. The secret really lies in the flavor of the onions and peppers. It is excellent served on a bed of garlicky mashed potatoes.

• Anonymous

• toronto

• 8/12/2004

I think that this dish didn't have much flavor in it, which suprised me. I wouldn't make it again.

• Nora

• elsewhere

• 2/16/2004

这是一个快速的决定,鸡肉ready thawed, I used the boneless skinless breasts on hand and eliminated the oven baking part. I will increase the olive oil and decrease the lemon juice by about 1/4 each part for the confit next time. Served it with orzo pasta, and roma tomato and frisee salad with dijon dressing. The 2000 Pinot Grigio was a compliment. Quick dinner and delightfully different.

• Anonymous

• Rural Eastern Idaho

• 1/19/2004

I give this a 4 only after some major adjustments. Including the oil for sauteing the chicken, I used a total of 9 tablespoons.Since I used only approximately 3 tablespoons for the vegetables, I did not drain since I would have drained away the flavor. I used a mixture of half lemon juice and balsamic vinegar giving it a smoother flavor. Chicken in oven for only 9-10 minutes instead of 12. Sauce is great on pork as well. Will make again in my "defatted" version.

• Clem

• Woolwich, N J

• 10/22/2003

This worked out very nicely. However, I would reduce the lemon juice just a bit and as others have said, use a lot less oil. Excellent dish.

• Anonymous

• Potomac, MD

• 4/30/2003

We love this combination of flavors and this was no exception. The chicken was wonderfully juicy. In fact this sept 2001 issue of Bon Appetit is one of my favorite.Too bad more of the recipes aren't on this site. I reach for it again and again.

• Anonymous

• Columbus OH

• 3/23/2003

I give it 2 forks for the juicy chicken breasts - what a great way to cook them. However, the confit was disappointing: too much oil, too much lemon juice, not a great combination of flavors. I will definitely cook the chicken in this manner, but under an entirely different sauce :(

• Rita

• Houston, TX

• 10/23/2002

We have made this a number of times and have had rave reviews from our guests. It is a wonderful way to cook chicken and the left over sauce makes a great "mayo" for sandwiches. I plan to try it for a gluten free meal by using cornstarch to coat the chicken

• Anonymous

• Halifax, Nova Scotia

• 6/18/2002