| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Poultry, 1994 dccc, Mc |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Legs, chicken; whole (thigh/drumstick) |
| 1 |
tb |
Oil; olive |
| 1 |
md |
Onion; thinly sliced |
| 1 |
|
Pepper; red cut in 3/4-inch strips |
| 1 |
|
Pepper; green cut in 3/4-inch strips |
| 1 |
|
Pepper; yellow cut in 3/4-inch strips |
| 2 |
lg |
Garlic, cloves; minced |
| 14 1/2 |
oz |
Tomatoes; stewed |
| 1/4 |
c |
Vinegar; balsamic |
| 1/4 |
ts |
Pepper, red; flakes |
| 1/4 |
c |
Olives, green; sliced |
| 1/4 |
c |
Olives, black; sliced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Nuts, pine; toasted |
|
|
Basil; sprigs |
INSTRUCTIONS
In a non-stick fry pan, heat the oil over medium heat. Add chicken; cover
and cook, turning, for about 10 minutes until the pieces are brown on all
sides. Remove the chicken from the pan; set aside.
To the drippings in the pan, add onion, peppers, and garlic; cook stirring
about 5 minutes or until slightly tender.
Add tomatoes, vinegar and red pepper flakes. Heat mixture to boiling;
reduce heat and simmer until mixture is slightly thick (about five
minutes).
Stir in the olives, salt and pepper. Return chicken to the pan; spoon
sauce over chicken and cook about 20 minutes or until the chicken is glazed
and fork tender.
Arrange the chicken on a serving platter. Spoon the vegetable mixture over
the chicken. Sprinkle with pine nuts. Garnish with Basil sprigs.
Cook: Gilda S. Lester, Chadds Ford, Pennsylvania Source: "Chicken
Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry
Industries, Inc.
: Georgetown, Delaware, 19947-9622
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 17:56:11 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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