With less planning and cook time than brisket, this saucy dish from the Roman Jewish culinary canon is at once comforting and festive.
At first glance, the dish looks too simple for a celebratory meal, but don’t let it fool you — those ingredients come together in a flavorful and sublime braise.You start by roasting the peppers in the broiler until they’re charred all over. Then, once the peppers are cool, you slip off their skins, scrape out the seeds, and slice the peppers into long silky strands.
Then you move on to browning the chicken. You’ll probably need to do this in two batches, even if you have a large Dutch oven. Once the chicken is golden, set it aside and saute half of the roasted pepper strips, some garlic and the optional red pepper flakes.A little wine goes in to deglaze the pan and concentrate all the tasty bits before the canned tomatoes are added with a little salt and pepper.
While Koenig suggests this braise for Shabbat, I think it makes an ideal Rosh Hashanah main course, especially because the start of the Jewish New Year falls on a Friday evening this time. I know I’m not alone in feeling that it’s difficult to plan for a holiday meal at the end of the workweek. But this luscious dish feels especially doable. In under two hours — even less time if you skip roasting the peppers and go the jarred route — you have a festive main course, that while nontraditional in the context of Rosh Hashanah, will taste comforting and familiar.
My mom likes to say that how you usher in the new year is how you’ll spend it, and she might be onto something. So here’s hoping that the minimalism and ease of this dish will set the tone for the year to come, bringing with it nourishment and peace.
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