Monday, December 24, 2007

Chicken Vol-au-Vent Recipe

3 pounds of chicken, cut into pieces
1 large onion, chopped
1/2 each sweet bell pepper
1 can of tomatoes
2 cloves garlic, minced
2 tablespoons of balsamic vinegar
1 cup dry white wine
1/2 cup of green olives, pitted
2 tablespoons of olive oil
1/4 pound of mushrooms, sliced

1. Season chicken with salt and pepper.
2. Brown pieces in olive oil, transferring them to a plate as they brown.
3. Add onions to the pan and cook until soft.
4. Add garlic and mushrooms.
5. Add vinegar, and cook until it evaporates.
6. Add wine and cook until almost evaporated.
7. Add chopped green pepper and tomato to the onions and
simmer covered until it becomes a paste.
8. Return chicken pieces to the pan and bring to a boil.
9. Cover pan and simmer 45 minutes or until chicken is cooked
10. Leave it to cool.
11. Remove meat from bones and cut into bite size pieces.
12. Return chicken to sauce.
13. Add olives, bring to a boil.

Chill before using.

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