1/4 cup olive oil
1 chicken, about 3 1/4 pound, cut into 8 pieces
2 medium onions, thinly sliced into rings
1 clove garlic, finely chopped
1 1/4 cups thinly sliced button mushrooms
1 small green bell pepper, thinly sliced
1/4 cup tomato paste
3/4 cup dry white wine
16 ounces canned plum tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Heat the olive oil in a large skillet. Season the chicken with salt and pepper, then fry, skin-side down, for 5 minutes, or until lightly browned. Turn over and brown the other side. Remove and set aside.
Add the onions to the pan and cook for 5 minutes, then add the garlic, mushrooms and peppers. Cook for another 3-4 minutes, or until the onions are golden. Mix in the tomato paste and cook for 1-2 minutes, then add the wine. Bring to a boil, stirring constantly, then add the tomatoes, breaking them down with a wooden spoon. Sprinkle in the rosemary and oregano and return the chicken to the pan. Season with salt and pepper, cover and simmer for 20 minutes, stirring occasionally.
Check the chicken to see if it is tender - if not, cover and cook for another 10 minutes - then transfer with a slotted spoon to a serving plate. If the sauce appears too liquid, allow to boil, uncovered for 5 minutes. Season to taste, then pour over the chicken. Serve immediately.
- per Serving
- Serves 4
- Fat. Total
- % Cal. from Fat