6-8 chicken pieces
4 tablespoons Filippo Berio extra virgin olive oil
1 onion, thinly sliced
4 cloves garlic, diced
2 carrots, peeled and sliced on the diagonal
2 stalks celery, sliced on the diagonal
1 yellow bell pepper, cut into thin julienne strips
1 red bell pepper, cut into thin julienne strips
2/3 cup dry white wine
4 to 6 fresh plum tomatoes or 1 can (15 oz) diced Italian tomatoes in their own juice
(In summer, use fresh plum tomatoes from the garden, peeled, seeded and diced.)
Salt and pepper to taste
Few sprigs of fresh basil
Brown chicken pieces in 2 tablespoons of the oil over medium-high heat in large sauté pan. Salt and pepper chicken as it cooks. Remove chicken from pan.
Add 1 tablespoon of oil to pan and add onions and cook slowly until softened.
Add garlic to oil and cook slowly until softened.
Add carrots, celery and peppers to pan, adding more oil as needed. Cook slowly until softened, stirring occasionally.
Return chicken to sauté pan and add white wine, cooking on low until it is reduced by half.
Add tomatoes and few leaves of fresh basil. Cook at slow simmer with lid on pan, slightly askew. When chicken is cooked through and liquids reduced to a slightly thick sauce, remove from heat and serve.
I often serve this over pasta such as linguine.
This recipe is featured on show 2203 – Healthy Eating – Cibo per la Salute and comes from Dr. Susan Lynch, pediatrician and First Lady of New Hampshire.
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