Pollo Avellino Chicken from the Town of Avellino
From cheesecake_queen 16 years agoIngredients
- 6 Tbsp extra virgin olive oil shopping list
- 1 2 1/2 to 3 pound fryer chicken, quartered shopping list
- 1 medium red onion, cut into 1/2 inch dice shopping list
- 4 red bell peppers, cut into 1/2 inch dice shopping list
- 4 small, fresh, hot peppers shopping list
- 1 pound fresh crimini mushrooms, halved shopping list
- 1 cup dry white wine shopping list
- 1 bunch basil leaves, chopped shopping list
- 1 bunch Italian parsley, chopped to yield 1/4 cup shopping list
How to make it
- In a large, heavy-bottomed skillet, heat the oil until smoking. Add the chicken pieces and brown in the oil, working in batches if necessary to avoid overcrowding the pan.
- Remove the chicken from the pan and set aside.
- Add the onion, bell pepper, hot peppers and mushrooms and saute for 10 minutes, until all are golden brown.
- Add the wine, return the chicken to the pan, allow the wine to boil and then reduce heat to simmer. (I covered mine, but the recipe doesn't say to do that!)
- Cook the chicken for 45 minutes, adding wine in necessary to keep the meat from getting dry. Stir in the basil and parsley and serve with 1 hot chili atop each portion.
People Who Like This Dish 1
- veg HAMILTON, OH
- cheesecake_queen Canaan, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments