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Literally meaning "hunter-style" chicken, this popular dish combines the flavors of mushrooms, sweet bell peppers and onions with herbs in a rich tomato sauce.
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 chicken, about 3 1/4 pounds, cut up into 8 pieces
- 2 medium onions, thinly sliced into rings
- 1 clove garlic, finely chopped
- 1 1/4 cups thinly sliced button mushrooms
- 1 small green bell pepper, thinly sliced
- 1/4 cup tomato paste
- 3/4 cup dry white wine
- 16 ounces canned plum tomatoes
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Heat the olive oil in a large skillet. Season the chicken with salt and pepper, then fry, skin-side down, for 5 minutes, or until lightly browned. Turn over and brown the other side. Remove and set aside.
Add the onions to the pan and cook for 5 minutes, then add the garlic, mushrooms and peppers. Cook for another 3 to 4 minutes, or until the onions are golden. Mix in the tomato paste and cook for 1 to 2 minutes, then add the wine. Bring to a boil, stirring constantly, then add the tomatoes, breaking them down with a wooden spoon. Sprinkle in the rosemary and oregano and return the chicken to the pan. Season with salt and pepper, cover and simmer for 20 minutes, stirring occasionally.
Check the chicken to see if it is tender — if not, cover and cook for another 10 minutes — then transfer with a slotted spoon to a serving plate. If the sauce appears too thin allow to boil, uncovered, for 5 minutes. Season to taste, then pour over the chicken. Serve immediately.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
514 calories; 20g total fat; 147mg cholesterol; 158mg sodium; 18g carbohydrates; 4g fiber; 57g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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