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