Updated: October 21, 2019 06:06 AM
Created: October 20, 2019 10:44 AM
Augie's Chicken Contadina
1 2 1/2 pound chicken cut into eight pieces.
2 fresh bell peppers cut into strips
1 Whole onion cut into strips
1 Cup of chopped fresh tomatoes
3 Ounces of Kalamata olives
2 Cloves of fresh garlic minced
1 Cup of white wine
1 Cup of chicken broth
1 sprig of fresh rosemary
1/2 cup of olive oil
Salt and pepper to taste
In a large brazing sauté pan heat up the olive oil. Salt and pepper the cut chicken pieces and gently browned them in the skillet. Once the chicken is golden brown add the garlic, peppers, and onions. Sauté altogether for two minutes at a medium high heat. Add the white wine and reduce for one minute. Add the chopped tomatoes, and the chicken stock, And let gently reduce for five minutes. Add the rosemary, the Bayleaf, and the olives, and salt and pepper to taste. Place a cover over the sauté pan and reduce the heat to a low simmer and let the chicken cook for 20 minutes. Remove the cover and let gently simmer until the liquid reduces into a light sauce, approximately two minutes. Serve on a hot platter and enjoy.
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