This dish is from the south of Italy
1. Trim any fat and skin from the chicken. Cut the peppers in half,discard the seeds and the stem. Slice into strips.
2. Heat half the oil in large heavy pan.add the onions,and cook over low heat until soft. Remove to a side dish. Add the remaining oil to the pan,raise the heat to medium. Add the chicken and brown on all sides,about 6-8 mts. Return the onions to the pan and add the garlic and dried chilli,if using.
3. Pour in the wine and cook until it has reduced by half. Add the peppers and stir well to coat them with the data. Season. after 3-4 mts. Stir in the tomatoes. lower the heat,cover the pan and cook for 25-30 mts. Or until the peppers are soft and the chicken is cooked. Stir occasionally.Stir in the chopped parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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