Yield: 6 servings
|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|
|¼ cup||Nuts, pine, toasted|
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