Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 larges | 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 larges | Garlic, cloves, minced |
| 14½ ounce | Tomatoes, stewed |
| ¼ cup | Vinegar, balsamic |
| ¼ teaspoon | Pepper, red, flakes |
| ¼ cup | Olives, green, sliced |
| ¼ cup | Olives, black, sliced |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ 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 From: Rob Stewart Date: 09-08-94