1 whole chicken, bone-in,skin on and each breast cut in half for smaller pieces
8oz. mixed mushrooms, like crimini and shiitake
1 onion, diced medium
1 small yellow and red pepper, diced medium
2 small carrots, peeled and sliced
5 garlic cloves, shaved
pitted kalamata olives, a large handful
1 cup chicken broth
1 cup white wine
1 14 oz. can crushed tomatoes
1 14 oz. can of tiny whole tomatoes or if not available just whole tomatoes.
Assorted herbs, parsley, basil, oregano and thyme
Olive oil
Salt and pepper
Instructions
Season chicken with salt, pepper and besprent oregano.
Heat an important forged iron frypan, drizzled with vegetable oil.
Place chicken skin facet down and don't move it till it reaches a deep golden brown and it is simple to show, brown alternative facet for a couple of minutes. take away chicken and put aside.
Add vegetables, garlic, salt and pepper to style, a couple of twigs of thyme, saute for five minutes.
Add wine and let it cut back.
Add chicken stock and tomatoes.
add one teaspoon of salt, pepper and cut recent basil.
Place the chicken back to the pan and sink into the juices.
Simmer on low, stove top, for a handful of hours or till chicken falls off the bone. Uncovered.
Garnish with recent parsley.
Serve with braised food, mush or heat crusty bread.
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