I am letting the world in on one of my grandmothers' dishes and mmmm sooo GOOD !
Serves 6
YOU'LL NEED:
- One chicken cut into pieces, I remove the skin and dry them first with a paper towel
- 1 cup chopped celery
- 3 garlic cloves smashed and cut fine
- 1/4 t spoon oregano (I prefer to dried)
- 1/4 t spoon rosemary spring
- 1/3 cup chopped onion, red or yellow (I prefer red)
- 1/2 cup dry sherry wine (you can also substitute with a bold red wine, Chianti naturally)
- 4 green peppers (cut into thin slices then cut across)
- 2 red peppers (same as above)
- 10 to 12 baby bello mushrooms, stems removed and sliced thin
- 1 can pitted black olives
- 2 T spoons white balsamic vinegar
- 1 small can tomato puree
PREPARATION:
- Season the pieces with salt and black pepper then sear on a non-stick skillet on med-high heat with a dribble of olive oil and a tad of butter. Brown on both sides, about 3-5 minutes on each side.
- Remove from heat.
- In another sauce pan or smaller skillet, add a drizzle of oil oil (extra virgin of course) and add the celery, garlic, oregano, rosemary, onions. Cook on medium heat until onions are soft, do not over brown the garlic. When this is done, add your chicken and add the peppers, mushrooms, olives, vinegar. Let simmer for about 1/2 hour, then add the sherry (or wine).
- Add your tomatoes and cook for an additionaL 1/2 hour with lid on. Turn chicken occasionally and you might need to add some water.
Easy as 1-2-3 !
ENJOY
