| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gabriel’s, Gate |
3 |
servings |
INGREDIENTS
| 1/2 |
|
Brown onion |
| 3 |
|
Tomatoes |
| 1 |
|
Green capsicum |
| 100 |
g |
Mushrooms; (3 1/2 oz) |
| 1 |
tb |
Olive oil |
| 3 |
|
Skinless chicken pieces on the bone; e.g. drumsticks, (3 |
|
|
To 6) |
|
|
; thighs |
| 2 |
|
Sprigs lemon thyme |
| 1/2 |
c |
Dry white wine |
| 6 |
|
Pitted black olives; optional |
|
|
A little salt and freshly ground black |
|
|
; pepper |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
tb |
Finely sliced basil |
INSTRUCTIONS
Chop onion.
Cut tomatoes into small pieces. Halve capsicum, remove seeds and cut
each into eight pieces. Wash and halve mushrooms.
Heat oil in a non - stick saucepan and, on medium heat, brown chicken
pieces for 1 minute on each side. Transfer chicken to a plate.
Add onion and thyme to pan and, on medium heat, stir - fry for 2
minutes.
Add capsicum and stir - fry for 2 minutes. Add tomato and stir well
before adding wine, mushrooms, olives and chicken pieces.
Season with a little salt and pepper and bring to a simmer. Cover and
cook for about 20 minutes.
Just before serving, stir in garlic and basil.
Converted by MC_Buster.
Per serving: 112 Calories (kcal); 6g Total Fat; (56% calories from
fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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