| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Ethnic |
8 |
Servings |
INGREDIENTS
| 3 |
|
Green peppers — chopped |
| 1 |
c |
Canned tomatoes |
|
|
Salt and pepper |
| 2 |
tb |
Oil |
| 2 |
|
Onions — chopped |
| 2 |
ts |
Oregano — crushed |
| 1/2 |
c |
White wine |
| 7 |
lb |
Chicken — in serving |
|
|
Pieces |
| 10 |
|
Gloves of garlic — crushed |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
Season chicken pieces with salt and pepper. Heat oil in a large flameproof
casserole and saute chicken until browned all over. Remove chicken and set
aside. Add to the casserole the onions, garlic, peppers and 1 tsp of salt
and saute until the onions are soft. Increase heat and add the wine, cook
until most of the wine has evaporated. Add tomatoes, oregano, cayenne
pepper and the chicken pieces. Reduce heat, cover, and simmer until chicken
is tender, about 1 hour. Season with more salt and pepper if needed.
Thicken sauce with 2 Tbsp of flour if a thicker sauce is desired.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”