1 ½ cups vegetable Oil
2 / 3 lb chickens, cut into 12 small pieces, bone in
2 red or Yellow Bell Peppers, cored, seeded
and cut in ¼ inch strips
1 yellow Onion, cut in ¼ inch slices
1 t garlic, minced
½ cup chicken stock
½ cup dry White Wine
½ cup vinegared hot cherry peppers, halved
½ cup vinegared Sweet Bell Peppers, halved
½ cup vinegar from the Sweet Bell Peppers
½ t dried Oregano
salt and Pepper to taste
1. In a large, deep sauté pan, heat oil over medium to high heat.
Pat chicken dry and sauté for about 15 minutes until almost
2. Stir in bell peppers, onion, and garlic and sauté for 5 minutes.
Drain off all excess oil.
3. Add wine and chicken stock, bring to a boil. Stir in Hot and
sweet vinegared peppers, vinegar, oregano and salt and pepper.
Bring to a boil. Lower heat and simmer slowly for about 10
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