Special Feature: Products Sally Recommends
2 2lb. chicken, cut into pieces
1 1/2--2 cups flour
1½ oz. butter
2½ oz. olive oil
1 large clove garlic
2 medium onions, chopped
2 small green peppers, chopped
1 5 3/4 oz. jar pimento stuffed olives
2 cups canned tomatoes (Italian plum)
1 Tbsp. tomato paste
salt/pepper, to taste
2 Tbsp. chopped parsley
1 cup dry red wine
2 cups sliced mushrooms
Shake chicken pieces into a bag of flour seasoned with salt/pepper. In a heavy skillet melt the butter, oil, & minced garlic. When hot, add the chicken pieces with the onion, green pepper, and sauté until the chicken is golden brown. Add the olives, tomatoes, tomato paste, salt & pepper to taste, parsley, thyme, oregano, and wine.
Cover, simmer 1 hour. Add the mushrooms and simmer 30 minutes longer, covered, until the chicken is tender.
Serve over spaghetti or angel hair pasta.
©Sally Bernstein, 2006