6 large Legs, chicken — whole
(thigh/drumstick) 1 tablespoon Oil — olive
1 medium Onion — thinly sliced
1 each Pepper — red
cut in 3/4-inch strips 1 each Pepper — green
cut in 3/4-inch strips 1 each Pepper — yellow
cut in 3/4-inch strips 2 large Garlic, cloves — minced
14 1/2 ounces Tomatoes — stewed
1/4 cup Vinegar — balsamic
1/4 teaspoon Pepper, red — flakes
1/4 cup Olives, green — sliced
1/4 cup Olives, black — sliced
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Nuts, pine — toasted
Basil — sprigs
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