Herb Roasted Chicken Breasts With Caramelized Onions & Sweet Peppers
|Chicken breast halves||3 Pound, skinned (6 Halves)|
|Onions||1 1⁄4 Pound, sliced crosswise (2 Large Ones)|
|Bell peppers||2 1⁄2 Pound, stemmed, seeded, and slivered (2 Large Ones, 1 Red And 1 Yellow)|
|Garlic head||9 Ounce (3 Large Heads)|
|Olive oil||3 Tablespoon|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
Rinse breasts; pat dry.
Place in a 10 by 15-inch pan; brush with marinade.
If done ahead, cover and chill up until next day.
Place onions, peppers, and garlic in a 12 by 17-inch pan; drizzle vegetables evenly with oil.
Bake on the lower rack of a 450° oven for 45 minutes; stir occasionally.
Place pan of chicken on upper rack of oven.
Stir vegetables occasionally, until they are soft and edges are browned and the chicken is no longer pink in thickest part (cut to test), about 20 minutes longer.
Transfer onions, peppers, and chicken to a platter; cover and keep warm.
Reserve garlic for potatoes (recipe follows).
Skim any fat from chicken pan; add broth and wine.
Bring to a boil on high heat, stirring to loosen browned bits.
Boil, uncovered, until reduced to 1/2 cup, 5 to 7 minutes.
Spoon sauce over chicken.