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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

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