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CHICKEN - BRAISE - Wine-Braised Chicken with Peppers and Herbs
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Seattle Times | |
| 1 | cut-up frying chicken,, (about 3 pounds) |
| 1 | red bell pepper |
| 1 | green bell pepper |
| ¼ pound | cremini mushrooms |
| 2 tablespoons | olive oil |
| 1 medium clove | garlic, peeled and minced |
| 2 teaspoons | flour |
| 1/3 cup | dry white wine |
| 1 tablespoon | tomato paste |
| ¾ cup | reduced-sodium chicken broth |
| 2 sprigs | fresh oregano, each about 4 inches long |
| 2 teaspoons | chopped fresh oregano |
| 1/3 cup | pimento-stuffed green olives, coarsely chopped |
| ¼ teaspoon | salt |
| ¼ teaspoon | ground black pepper |
1. Remove the skin from the pieces of chicken with kitchen shears and discard; set chicken aside.
2. Remove the stems, seeds and ribs from the peppers. Cut into ¼-inch thick slices and set aside. Trim the stems from the mushrooms and wipe with a damp paper towel. Slice thinly and set aside.
3. Pour the oil into a large (12-inch) nonstick skillet set on medium heat. When the pan is hot, add the chicken and brown on all sides. (Or cook in a smaller pan in 2 batches.) Remove from the pan and set aside.
4. Put the bell peppers into the pan and sauté 3 minutes. Add the mushrooms and sauté 4 minutes, then add the garlic and sauté 1 minute. Sprinkle the flour over the vegetables and cook 1 minute. Pour the wine into the pan and simmer, stirring occasionally, 3 minutes. Add the tomato paste, stirring to dissolve. Pour the broth into the pan, stirring well, and bring to a boil. Add the chicken and oregano sprigs; cover and reduce the heat to a simmer. Cook about 40 minutes, turning the pieces of chicken occasionally. Check for doneness.
5. Remove the cooked chicken from the pan and keep warm. Discard oregano sprigs. Stir the chopped oregano and olives into the pan. Cook the sauce at a low boil until lightly thickened. Season with salt and pepper.
6. The chicken pieces can be served whole or the meat can be cut from the bone. Put back into the sauce for a few minutes to coat, then serve.
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