Yet another chicken dish ! This one is very flavourful...... Using up some of the herbs still surviving in the garden. Rosemary, parsley and thyme......add a little leftover wine.
How could it miss?
This recipe is from Homemakers magazine, I adapted it for 2 by cutting ingredients in half and using boneless skinless chicken breasts instead of whole cut up chicken...reducing calories along the way..
I am posting the original recipe , serves 4 ,419 calories per serving using whole chicken.
1 chicken (3lbs) cut into serving pieces
1/4 tsp. pepper
1 1/2 tsp. salt
2 TBSP. olive oil
1 onion ,chopped
2 stalks celery , chopped
2 cloves garlic, minced
1/3 cup parsley, chopped
1/2 cup dry white wine, ( I used Chardonnay, had an open bottle)
few sprigs of rosemary and thyme
2 green bell peppers, cut lengthwise
1 1/2 cup canned tomatoes
12-16 black olives
Sprinkle chicken with salt and pepper, heat oil in large skillet over med. high heat. , brown chicken and set aside. Pour off all but 2 TBSP. oil. Add onion and celery saute til soft. Add parsley and garlic , return chicken to pan skin side down. Add rosemary, thyme and wine.
Simmer til wine is reduced to about 2 TBSP. Add green peppers,tomatoes and olives. Bring to boil, reduce heat, cover, simmer for 20-30 minutes. Remove to platter sprinkle with about 1 TBSP chopped parsley. Sauce could be thickened with 1 TBSP. flour at this point. ( I did not, tho think it would be better to do so)
Will definitely make this again, next time I would cut up the boneless chicken into 4 pieces......
This could be served on bed of rice, noodles , kept mine plain .