Quantity of Servings: 8
Ingredients
-
3 1/two to four 1/2 pounds chicken parts
Salt and ground pepper to taste
3 Tbsp . essential olive oil
1 cup chopped onions
1 bay leaf
1 1/2 teaspoon chopped fresh rosemary oil or 1/2 teaspoon dried rosemary oil, crumbled
1 teaspoon minced fresh sage leaves or 1/2 teaspoon dried sage, crumbled
1 clove large garlic clove, minced
1/2 cup dry dark wine or white-colored wine
8 ounces canned whole tomato plants, with juice, crushed together with your hands
3/4 cup chicken stock
optional
1/2cup oil-cured black olives, pitted and sliced
8 ounces mushrooms, sliced
Directions
8 servings:
Rinse and pat dry chicken, season with pepper and salt to taste.
Heat essential olive oil inside a large, heavy skillet over medium-high temperature until shimmery and aromatic.
Add chicken and brown on every side take them off to some plate.
Remove basically two tablespoons from the fat within the pan, reduce heat to medium and add:
onions
bay leaf
rosemary oil
sage
Prepare, stirring before the onions are golden brown, about 5 min.
Add:
minced garlic clove
prepare about 30 sec more, take care not to brown the garlic clove.
Return the chiken towards the skillet and pour in
wine
Prepare over medium-high temperature until all of the wines are evaporated, truning the chicken and scraping the browned bits at the base. Add
crushed tomato plants
chicken stock
Lessen the heat to low, voer, and simmer lightly for twenty five min.
Optional:
Add:
olives
mushrooms
prepare covered for ten minutes. Identify the pan and boil the pan juices over high temperature until slightly thickened. Taste and adjust the seasonings
Quantity of Servings: 8
Recipe posted by SparkPeople user CAROLRPT.