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Chicken Capraro




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
1 small onion, chopped
1 medium red bell pepper, cut into small slices
lots of fresh garlic, chopped
3/4 - 1- 5.75 oz jar of Spanish olives
(plus a splash of the olive water)
2 large cans Italian crushed tomatoes
1 large can Italian whole peeled tomatoes
1 can tomato paste
1 tomato paste can filled with good red wine
12 chicken thighs(or various chicken pieces on the bone; no wings!)
dried oregano, capers, and fresh ground black pepper to taste
may not need any so taste first


Recipe



In a large sauce pot heat olive oil over medium heat. Add red pepper, onion, and 1/2 the chopped garlic. Cook about 15 minutes. Do NOT brown, just wilt. While this is cooking, wash and dry the chicken. Add chicken to pot to brown slightly. Once the chicken is brown, add the olives. Stir in the cans of tomato paste and wine. Add the can of crushed tomatoes and whole tomatoes. As you add the can of whole tomatoes, squeeze them in your hands to break the tomatoes before they go into the pot. Add the rest of the garlic. Season with oregano and black pepper. Add about 1-2 tablespoons of capers, if you like them. Stir. Simmer for 1 1/2 - 2 hours, being careful the heat isn’t too high. You don’t want to burn the sauce and you don’t want it to boil away, just simmer gently. After 1 hour check the seasoning and add as needed. I also skim off the excess oil as it rises to the top.

Serves 4 -5 with pasta and Italian bread. Freezes well. (The only problem with this dish is chicken bones so stay away from smaller pieces of chicken like wings. You do, however, need the bones for the flavor.)