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MyCookbook Member: MyCookbook
Recipe Category: Poultry
Recipe Preparation Level: moderate
1 broiler/fryer chicken (about 3 pounds), cut in to serving pieces
1 tbsp olive oil
6 scallions, sliced diagonally in 1-inch pieces
1 large green pepper, cut in 1/2-inch stips
2 garlic cloves, pressed
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 can (6 ounces) tomato paste
1/2 cup dry white wine
10 pitted black olives, coarsely chopped
8 ounce fresh mushrooms, thinly sliced
Wash chicken pieces, dry with paper towels and trim off excess fat. Bruish skillet with olive oil and set over medium heat. When skillet is hot, add chicken and brown on all sides, turning as necessary. Push chicken to one side of skillet and add scallions, green pepper, garlic, oregano, salt and pepper. Cook, stirring occasionally, for 10 minutes or until vegetables begin to color.
Meanwhile, in small bowl, mix tomato paste with wine and olives. Stir into chicken and vegetables, cover and cook over low heat about 30 minutes, or until juices run clear. Add mushrooms, cover and cook 10 minutes longer. Serve over fettuccine or other noodles.
Yield: 6 servings
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