Chicken and grilled pepper soup
Ingredients (for 6 people)
10 thighs chicken
12 peppers red
2 tablespoons to soup olive oil
1 onion peeled and chopped
2 cloves of garlic, peeled and crushed
1.5 l of broth chicken hot
1 handful of crushed basil
1 spoonful to soup mint chiselled
2 teaspoons of oregano (fresh)
duchese oil or extra virgin olive oil
fine sea salt, black pepper from the mill
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| This recipe is taken from the book Trattoria, published by Manise |
1. Preheat the oven to 210 ° C (tea 7). Grill peppers for 25 minutes and let them cool before breaking them into thin slices.
2. Grill the thighs chicken salted and peppered for 20 minutes (or until meat be cooked to heart) and let cool. remove the skin, loosen and detail the meat in thin strips.
3. Heat the oil in a large skillet and brown the onion. Add the slices of peppers and garlic.
4. Wet the vegetables with the broth, add the strips of chicken and herbs, then season the seasoning with salt and pepper and let reduce for 5 minutes. Divide into bowls soup previously heated and serve with a drizzle of olive oil.
