Yield: 4 servings
|3||Chicken; skinned and cut|
|1||Piece; breasts and|
|Thighs deboned; (3 1/2 lbs)|
|1 large||Onion; coarsely chopped|
|4 tablespoons||Olive oil|
|½ cup||White wine|
|2½ cup||Fresh tomatoes; chopped|
|10 millilitres||Garlic; finely chopped|
|1 cup||Bell pepper; coarse chopped|
|1 pounds||Noodles; cooked according to|
In a large skillet, brown onion in 2 tbsp olive oil. Remove from pan, saving oil. Dredge chicken lightly with a combination of the flour, salt and pepper. Add remaining 2 tbsp olive oil to oil used to sautéonions.
Sautéchicken in oil until well browned on all sides. Add tomatoes, garlic and bell pepper and return browned onions to the pan. Cover and simmer all ingredients for 15 minutes over very low heat. Add the wine to the liquid in the pan. Cover and simmer for approx. 20 minutes longer or until the chicken is tender. Serve over cooked noodles. Serves 4.
Per serving: 3143 Calories (kcal); 194g Total Fat; (56% calories from fat); 214g Protein; 116g Carbohydrate; 1126mg Cholesterol; 1885mg Sodium Food Exchanges: 7 Grain(Starch); 27 Lean Meat; 2 Vegetable; 0 Fruit; 21½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.