Chicken Fricassee with Green Peppers and Tomatoes

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

2 tablespoons olive oil
1 1/4 lbs. skinless, boneless chicken thighs
Salt to taste
Freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
2 cloves garlic, minced
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2 cups chopped canned Italian tomatoes with their juice
12 ounces hot, cooked linguini

Heat the olive oil in a large skillet over medium-high heat. While the oil
heats, season the chicken with salt and pepper. Add the chicken to the pan
and brown on all sides. As the chicken pieces finish browning, transfer
them to a plate and set aside. Add the wine, letting it boil rapidly for a
minute and then stir with a wooden spoon to remove any browned bits that
may be stuck to the pan. Turn the heat to medium and add the onion. Cook,
stirring occasionally, until the onion begins to wilt, about 5 minutes.
Add the garlic and cook for 2 more minutes. Return the chicken to the
skillet along with the green and red peppers, carrot, celery and canned
tomatoes with juice. Adjust the heat so that the mixture simmers slowly
and place a lid, slightly ajar, over the skillet. Cook until the chicken
is completely tender, about 25 minutes. Taste the cooking liquid and
adjust the salt and pepper. Serve the chicken fricassee in warm bowls over
the hot pasta.

Nutrition Facts Serving Size: 1 bowl chicken Calories 433 Protein 35 g
Total Carbohydrate 39 g Dietary Fiber 5 g Sodium 564 mg Total Fat 13 g
Saturated Fat 2 g Percent Calories from Fat 27% Percent Calories from
Protein 32% Percent Calories from Carbohydrate 36%


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