| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken | 1 | Servings | |
INGREDIENTS
| 1 | Chicken; cut up | |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper; ground |
| 1 | lg | Onion; or |
| 2 | md | Leeks; or half & half |
| 1 | tb | Butter |
| 1 | tb | Vegetable oil |
| 8 | oz | Mushrooms; quartered |
| 1 | Clove garlic; minced | |
| 1 | cn | Plum tomatoes; diced, 28 ounces |
| 3 | tb | Fresh parsley |
| 3 | tb | Fresh basil |
| 1/2 | c | Kalamata olives; chopped and pitted |
| 2 | ts | Capers; drained |
| 1/4 | c | Hearty red wine |
| Pasta if desired |
INSTRUCTIONS
1. Sprinkle chicken with salt and pepper. Heat butter and oil. Saute chicken until brown on both sides; about 10 to 15 minutes. Remove chicken from pan and set aside. 2. Discard all fat from the pan except the film that remains at bottom of the pan. Add onions or leeks or a combination of both and the mushrooms. Saute until pan juices evaporate; 4 to 5 minutes. Add garlic and saute about a minute. 3. Return chicken and accumulated juices from chicken to the pan, move vegetables to the top of chicken. 4. Add the can of plum tomatoes which have been halved, seeded and chopped. Add parsley and basil, the olives and capers. Add the wine. Cover, lower heat to simmer and cook about 25 minutes or until chicken is cooked through. This chicken and sauce is excellent served over pasta such as linguine. Recipe by: Toni Spaziante-Page Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 16, 1998, converted by MM_Buster v2.0l.
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