Blast from the past.
Liz and I recently took a drive down memory lane on our food blog. This post from last November stood out for us because we love this meal and the story brought back great memories of when we setup Michael’s music room. This space for Michael has been such a hit and it’s been a source of inspiration for him. His music, editing, writing and social media skills have improved dramatically and we’re so proud of him!
If you’ve been following our blog for a while now, this post may be familiar. But if you’re a more recent follower, this will be new to you. Whether it’s your first time or not, we hope you enjoy this recipe and story as much as we do.
We invite you down memory lane…
You know those days and weeks that fly by in a blink? We all have them, I’m sure. Well the last couple of weeks have felt like that for us. I mean…where did November go? I barely saw it arrive. I think I blinked, and poof, it disappeared. And…I am nowhere near ready for the holidays.
The Music Room.
On a far less whiny note, our eldest son’s music room is painted and the guitars are up on their hooks (and the drum set is setup–oh yea me!). The room actually looks really nice and he’s thrilled with his fresh new space where he can get lost for hours playing guitar.
Thank goodness we ended up calling Antonio, our painter friend, or else that room would not have been finished until December 2016…maybe….and it certainly wouldn’t have turned out as nice.
Focusing on your true passion!
Getting the job done by someone else gave us the chance to focus on what we’re better at doing (three guesses…and it’s not home renovations). So here’s how we demonstrate our creativity…and our love of poultry. This isn’t exactly a quick weeknight meal, but on this night, Nelson had the chance to get started on supper earlier than normal, so this roast chicken with sautéed peppers and onion was quite a nice treat.
The right call…
Here’s to making the right call at the right time and maintaining some sanity in our hectic lives. Do what you love (for us, that’s not painting), and eat well, friends.
- 4 tbs olive oil
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 2½ tsp salt
- 1 tsp freshly ground black pepper
- 1½ cups diced tomatoes
- ½ cup white wine
- 2 whole raw chickens, cut in quarters
- Pre heat oven to 325 ºF
- Heat 2 tbs olive oil in a large frying pan on medium high.
- Add onions and sauté for 4 minutes.
- Add garlic and sauté for 1 minutes.
- Add green and red peppers.
- Add 1 tsp salt, ½ tsp black pepper, diced tomatoes and white wine.
- Stir all the ingredients, cover and reduce heat to medium.
- Simmer for 15 minutes, uncover and set aside.
- Line a large roasting pan with aluminum foil.
- Place the pieces of chicken in the roasting pan.
- Baste chicken pieces with remaining olive oil.
- Sprinkle 1½ tsp of salt and ½ tsp of black pepper evenly over the chicken pieces.
- Using a large serving spoon, scoop a spoonful of the onion and pepper mix over each piece of chicken until all pieces are covered. Divide any remaining peppers over the chicken equally.
- Place the pan in the oven on the middle rack.
- Cook for 50 minutes. Do not open the oven door.
- Raise the heat to 375 ºF and let cook for another 20 minutes. Do not open the oven door.
- Change the oven setting to broil and set the temperature to 450 ºF.
- Let the chicken cook for another 8 minutes.
- Using a thermometer in the thickest past of the meat, check that the internal temperature is 165°F (74°C)
- Shut off the stove and carefully remove the roasting pan.
- Serve chicken hot with your favourite side dish. Enjoy!