Serves 6
What you need:
- 2 Pounds of Chicken Strips (boneless breasts can be used cut into strips)
- 1 Small Bulb of Garlic (peeled)
- 6-12 Long Hot Peppers (depends how hot you like it)
- 1/4 Cup of Olive Oil (more may be needed your judgement is needed)
- 1/2 Cup of D’Aprile Red Wine Vinegar (if you like it a little more tart add more vinegar)
- Salt and Pepper.
What to do:
- Season your chicken with Salt and Pepper
- In a large preheated skillet add your oil and chicken with 1/2 of the garlic. Do not crowd the pan.
- When the chicken is nicely browned remove to drain on paper towels.
- Repeat until all of the chicken is cooked.
- If more oil is needed do so now and add the hot peppers and garlic.
- Cook the peppers on all sides, but don’t brown.
- Add the chicken with the peppers and your vinegar. Let reduce by half.
- Season with salt and pepper if needed. Serve with a salad and your favorite wine. Enjoy!