1 tbsp extra virgin olive oil
1½ lb chicken skinned chicken pieces
1 medium green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
2 cups chopped stewed tomatoes, drained
½ cup dry red wine
1 Tbsp oregano
1 tsp thyme
6 oz tomato paste
Salt & pepper
1 lb fresh green beans, steamed
Cooked white rice
Salt and pepper all sides of chicken pieces. Heat olive oil in cast iron fry pan on medium high heat; reduce to medium heat and add chicken to sear. Cook 4-5 minutes per side until all pieces are golden brown.
Remove chicken and drain any grease leaving about 1 tbsp in pan. Add garlic, onions and green peppers and cook for 8-10 minutes then add mushrooms and cook 5 minutes longer. Add tomatoes, wine, oregano and thyme, blend in well and bring to a boil.
Return chicken to pan, reduce heat, cover and cook 30 minutes; stirring occasionally. Add tomato paste to thicken and cook uncovered 15 minutes longer. Depending on how you like your food mixed together, serve over rice and/or with fresh green beans.
© Crackerberries 2011
