Mediterranean Chicken Stew

Ingredients:

Non-stick Spray
3 lb. Bone-in Chicken pieces (legs & thighs)
1 Onion, chopped
2 Large Garlic cloves, minced
28 oz. Canned dice tomatoes
2 tbsp. Balsamic Vinegar
2 tsp. Dried Italian seasoning
½ tsp. Salt
½ tsp. Pepper
½ tsp. Paprika
6 oz. Marinated Artichoke Hearts
1 Zucchini cut in ½ in. pieces
½ cup Chopped Fresh Parsley
¼ cup Black Olives, pitted & halved

Method:

1 - Remove and discard skin and any excess fat from the chicken.
2 - Spray a large wide non-stick skillet with cooking spray and heat over medium heat.
3 - Sprinkle chicken with salt, pepper and paprika. Add half of the chicken at a time to the skillet, and cook, adjusting the heat as necessary, turning until the chicken is golden brown (4 – 6 minutes). Remove to a plate and repeat with the remainder of the chicken.
4 - Reduce the heat to medium-low and add the onion and garlic. Cook, stirring for about 1 minute. Stir in the tomatoes, balsamic vinegar and Italian seasoning. Bring to a boil.
5 - Nestle the chicken into the tomato mixture in the pan, reduce the heat and simmer uncovered, turning the chicken occasionally (about 20 minutes).
6 - Stir in artichokes and zucchini, cover and simmer for another 5 minutes or until the zucchini is barely tender. Chicken is fully cooked when the juices run clear.
7 - Stir in parsley and olives.
8 - Serve over rice or egg noodles.

Serves 6 - 8

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cool
12-24-02, 02:24 AM
stanbee
Irene taught me this simple spicy fasmily dish. She calls it spezzat' which others say really means "veal or beef stew". Whatever you call it's good if you like spicy.

Spezzat'
large fry pan, NOT aluminum

mild Italian olive oil of high quality
1 chicken, in bite size pieces with skin and bones

s&p

1-2tb garlic, Fresh, minced.

about 4 pepperoncini (Italian style pickled peppers. cut in circles.

optional sprig of rosemary
optional hot pepper flakes. to taste

4 tbs chicken broth. (Hain's, $$, is the best for my palate- Whole foods. Low salt. No chemicals or artficial flavors

Chop chicken into bite size pieces with skin and bone. If you're watching fat intake, remove the skin. The dish changes but is still good.

Coat the pan with olive oil, Heat until hot.
Pan fry seasoned chicken (s&p) in hot oil, turning as it browns. Turn oil . Lower to flame to med-high. Don't crowd or it won't brown
(Put the chicken into the oil by piece, away from you, so the spatters don't get you and so the temp remains relatively constant. You're going for browned chicken)

You may have to do the chicken in batches. When it is nearly done, brown but not cooked through, scatter on the garlic. Turn heat down to medium.

When the garlic starts to color, min. or two, add the chopped pepperoncini, and the broth to deglaze the pan juices.
DO NOT BURN THE GARLIC. Light brown in places is enough.

Add the optional hot pepper, rosemary. Reduce quickly until it tastes good, by about half. If you use salty canned broth dilute the broth with half water.
Reduce quickly, by about half. Sometimes I make extra sauce and serve it on pasta. Or with broccoli rabe or spinach and polent' Or rizi e pizi ( rice and peas). Or...

Mangia bene!

This message has been edited. Last edited by: DorianGreyed,