1 young chicken
1 ½ tablespoons extra-virgin olive oil
1 medium onion
½ cup dry white wine
1 cup canned tomatoes, rinsed and drained
1 green or yellow pepper, seeded and sliced into thin strips
Salt and pepper to taste
- Cut the chicken into 8 pieces.
- Heat the olive oil in a large, heavy pot over medium heat, add the ﬁnely chopped onion, and cook for about 5 minutes, stirring occasionally, until the onion starts to brown. Remove the onion from the pan and set it aside.
- Brown the chicken pieces in the pan. Add the wine and cook for several minutes. When the wine has evaporated, return the sautéed onion to the pan along with the tomatoes and the pepper strips. Add the salt and pepper, cover, and cook over low heat for 30 minutes, adding a little water if necessary to keep some juice in the bottom of the pan. Serve warm.
Recipe and photo courtesy of Academia Barilla
Saturated Fat: 6g