Rich flavours and a hearty sauce will make everyone think you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece.
Serves 4
2 pounds/900g chicken leg quarters
1 teaspoon/5ml sea salt
1/2 teaspoon/2ml black pepper
1/3 cup/90ml olive oil
1/2 cup/125 dry white wine
2 medium onions chopped
1 clove garlic minced
8 ounces/225g baby bella mushrooms sliced
1/2 cup/125ml pureed tomatoes
2 tablespoons/30ml chopped parsley
1 teaspoon/5ml sea salt
1/2 teaspoon/2ml black pepper
1/3 cup/90ml olive oil
1/2 cup/125 dry white wine
2 medium onions chopped
1 clove garlic minced
8 ounces/225g baby bella mushrooms sliced
1/2 cup/125ml pureed tomatoes
2 tablespoons/30ml chopped parsley
Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a serving platter and add remaining 1/4 cup of wine. Blend well and cook for 4-5 minutes. Add parsley and pour sauce over chicken.
Serve with browned potatoes and green beans.
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