1eachpackage Pick of the Chick (about 4 pounds chicken parts),
1eachlarge bell pepper,
3/4cupcoarsely chopped spicy green olives ?Çô like Musco or Sidoro from Bulk Deli,
1 to 1 1/2cupsflour,
2 to 3tablespoonsolive oil,
1 1/2cupsred wine,
1can (28 ounce)crushed tomatoes,
1can (15 ounce)tomato sauce,
1Coarsely chop onion, bell pepper and olives.
2Set olives aside.
3Chop garlic very finely to mince.
4Cut chicken breasts in half lengthwise.
5Season chicken pieces generously with salt and pepper.
6Place flour in a 1-gallon sealable plastic bag; shake chicken pieces (a few at a time) in flour to coat.
7Shake off excess flour.
8Heat oil in a 6-quart stockpot or Dutch oven over Medium-High heat.
9Brown chicken in 2 batches, 4 to 5 minutes per side, until golden.
10Remove chicken to a plate.
11Add oil to pot between batches if needed.
12Saute onion, bell pepper, garlic and mushrooms 5 minutes.
13Add wine; stir to scrape bits from bottom of pot.
14Add tomatoes, tomato sauce, bay leaf, spices and olives; stir to blend.
15Add chicken pieces to pot and push to immerse in liquid.
16Reduce heat to Low, cover and simmer 30 minutes until internal temperature of chicken reaches 170 degrees F.
17Stir in 1 teaspoon each salt and coarse ground black pepper.
18Serve while hot
No Nutritional Information Available