Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
2 broiler-fryer chickens (2 lbs/1kg), cut up
1 tsp (5 mL) salt
1/2 tsp (2 mL) black pepper
3 tbsp (45 mL) olive oil
2 large yellow onion, halved lengthwise and thinly sliced
2 large sweet green pepper, cored, seeded and thinly sliced
3 medium-size stalks celery, thinly sliced
4 cloves garlic, minced
1 tsp (5 mL) dried oregano, crumbled
1 tsp (5 mL) dried basil, crumbled
2 lbs (1kg) tomatoes, peeled, cored, seeded, and chopped OR
2 cans (28 oz each) whole canned tomatoes, drained and chopped
2 tbsp (30 mL) tomato paste
1/2 cup (125 mL) dry white wine
2 cups (500 mL) quartered mushrooms
1/2 cup (125 mL) pitted, black olives
Rub chicken with salt and black pepper. In a large heavy skillet or 5-quart Dutch oven with a tight-fitting lid, heat oil over moderate heat about 2 minutes.
Add chicken and cook, turning occasionally, until brown — 8 to 10 minutes. Remove chicken and set aside. Add onion and cook until soft — about 5 minutes. Add green pepper and celery and cook, stirring frequently, until tender — about 6 minutes. Stir in garlic, oregano, and basil and cook 1 minute more.
Return chicken to the pan. Add tomatoes, tomato paste, and wine and cook, covered, over moderately low heat until chicken is tender — 35 to 40 minutes. During the last 10 minutes of cooking, add mushrooms and olives.
Serve over short pasta such as rigatoni or with cooked rice, orzo, mashed potatoes, or polenta.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:509