Traditionally this recipe called for a 3-4 pound cut up chicken, but, since my family prefers breast meat, I have modified it to use boneless, skinless breasts cut into small pieces: 1-2 inch size).
Serves 10 to 12
- 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 tofresh plum tomatoes orcan (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 was featured on Season 22 - Episode 2203.