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Wine-Braised Chicken with Peppers & Herbs

Source of Recipe


Adapted from "The What's-for-Dinner Cookbook"






List of Ingredients



• 1 cut-up frying chicken (about 3 lbs.)
  
• 1 red bell pepper
  
• 1 green bell pepper
  
• 1/4 lb. cremini mushrooms
  
• 2 Tbsp olive oil
  
• 1 medium clove garlic, peeled and minced
  
• 2 tsp flour
  
• 1/3 cup dry white wine
  
• 1 Tbsp tomato paste
  
• 3/4 cup reduced-sodium chicken broth
  
• 2 sprigs fresh oregano, each about 4 inches long
  
• 2 tsp chopped fresh oregano
  
• 1/3 cup pimiento-stuffed green olives, coarsely chopped
  
• 1/4 tsp salt
  
• 1/4 tsp ground black pepper
  






Instructions



1. Remove the skin from the pieces of chicken with kitchen shears and discard; set chicken aside. Remove the stems, seeds and ribs from the peppers. Cut into 1/4-inch-thick slices and set aside. Trim the stems from the mushrooms and wipe with a damp paper towel. Slice thinly and set aside.
   
   
2. Pour the oil into a large (12-inch) nonstick skillet set on medium heat. When the pan is hot, add the chicken and brown on all sides. (Or cook in a smaller pan in 2 batches.) Remove from the pan and set aside.
   
   
3. Put the bell peppers into the pan and saute 3 minutes. Add the mushrooms and saute 4 minutes, then add the garlic and saute 1 minute. Sprinkle the flour over the vegetables and cook 1 minute. Pour the wine into the pan and simmer, stirring occasionally, 3 minutes. Add the tomato paste, stirring to dissolve. Pour the broth into the pan, stirring well, and bring to a boil.
   
   
4. Add the chicken and oregano sprigs; cover and reduce heat to a simmer. Cook about 40 minutes, turning the pieces of chicken occasionally. Check for doneness.
   
   
5. Remove the cooked chicken from the pan and keep warm. Discard oregano sprigs. Stir the chopped oregano and olives into the pan. Cook the sauce at a low boil until lightly thickened. Season with salt and pepper. Put the chicken back into the sauce for a few minutes to coat, then serve.
   
   Makes 4 servings.