Free Cooking Recipes

This Italian dish is delicious simply served on a bed of spaghetti.

SERVES 4

4 chicken joints, skinned (approx. 200 g/7 oz each)
25 g/1 oz plain (all purpose) flour, seasoned
45 ml/3 tbsp vegetable oil
8 pickling onions or shallots, peeled
1 clove garlic, finely chopped
1 cup/125 g/4 oz button mushrooms, halved
1 sweet green (bell) pepper, deseeded and cut into strips
2 cups/450 ml/3/4 pt chopped tomatoes and
juice (canned)
36 cup/150 ml/Vi pt dry white wine
30 ml/2 tbsp tomato puree (paste)
30 ml/2 tbsp red wine vinegar
5 ml/1 tsp chopped fresh basil
5 ml/1 tsp chopped fresh oregano
salt and freshly ground black pepper, to taste
50g/2 oz black olives
chopped basil or parsley, to garnish

Directions:

1. Skin the chicken joints and dust them with the seasoned flour. Heat the oil in a large pan and sauté the chicken until golden brown.
2. Add the onions and garlic and cook for a further 4 minutes. Sprinkle in any remaining flour, the mushrooms and green (bell) pepper and gradually blend in the tomatoes and juice. Stir in the remaining ingredients apart from the olives. Check seasoning.
3. Cover and simmer for 20 to 30 minutes or until chicken is tender. Ten minutes before the end, stir in the olives.
4. Serve, garnished with freshly chopped basil or parsley.