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Italian, Poultry | |
| 4 cloves roasted garlic Olive oil or canola oil to cover the bottom of pan 3 lbs. whole chicken cut in eighths (or use the chicken parts your family likes) 1 large onion chopped 2 bell peppers (green, yellow, red) 1 28 oz. crushed tomatoes 1 8 oz. can tomato sauce 1/2 cup dry red wine (chianti if you have it) 1/4 cup red wine vinegar 2 TBLS. fresh chopped basil and parsley 2 bay leaves (optional) 1/2 cup each green olives halved and Gaeta black olives halved (optional) 1/4 cup cherry peppers optional salt and pepper to taste | |
| To roast garlic, place the cloves on aluminum foil, drizzle olive oil over them, sprinkle with salt and then close up the foil very tight so the oil will not leak out. Roast on 425 degree oven for 12-15 minutes. The garlic cloves will be soft and sweet. Remove the skins and add to the pan with the sauted onions and peppers. Heat the oil in a large skillet or dutch oven and saute the chicken pieces, browning on all sides. Set aside the chicken on paper towels. In the same pan saute the onions, peppers just until tender about 5-7 minutes. Don't over cook as they will continue to cook in the sauce. Add the tomatoes and bay leaves to the onions and peppers and stir gently and then add the wine and vinegar. Cook for about 10 minutes and then add the chicken pieces to the pan and the olives if using. Cover the pan and reduce heat to medium and simmer for about 40-50 minutes until the chicken has cooked through. Add the basil and parsley and stir until combined with the sauce. Taste the sauce for seasonings and if the sauce is too thick you can add a splash more of vinegar, wine and/or water to taste. Stir and simmer for a few more minutes. Serve on a bed of rice or noodles and don't forget a side of garlic bread. | |
Unrated | |
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