Advertisement

Chicken Contadina

WNYT Staff
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
2  Bayleaf
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.

Advertisement


Copyright 2019 - WNYT-TV, LLC A Hubbard Broadcasting Company

Comment on Facebook
Advertisement
Advertisement
Advertisement
'Corruption' probe meant Bidens, impeachment witnesses say

Appeals court rules case against former Rensselaer Co. D.A. should be reinstated

Delmar man accused of inappropriate contact with child

Appeal denied for Clifton Park businessman who left friend paralyzed

Law enforcement urge governor to reconsider bail reform

Advertisement