Anne Burrell makes a hearty meal of tender chicken a little spice it up with red pepper flakes onions. друзьями: 
Time: 1 hour. five min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (1.8 – 2.3 kg.), Cut into 8-10 parts
- 2 tbsp. dry white wine
- Olive oil as needed
- Coarse salt
- 2 diced large onion heads
- A pinch of crushed red pepper flakes
- 4 crushed and finely chopped cloves of garlic
- 1 diced 1.5 cm. Red bell pepper
- 1 diced 1.5 cm. Yellow bell pepper
- 450 gr peeled and sliced champignons cremins
- 2 cans (800 gr.) Italian plum-shaped tomatoes, skipped through a wipe sieve or pureed
- 1 bunch thyme
- 3 bay leaves
Recipes with similar ingredients: chicken thighs, chicken breasts, plum tomatoes, crimini mushrooms, onions, garlic, pepper sweet, thyme, bay leaf, white wine
Recipe preparation:
- Pour olive oil into a large wide pan and heat over high heat. Salt the chicken and fry in hot oil if necessary, in several passes. When the chicken is browned, put it on a plate and remove most of the excess fat.
- If necessary, add 1 tbsp. l olive oil so that it the cover of the bottom of the pan. Put onion and chopped red pepper, salt and simmer over low heat for 8-10 minutes. Add the garlic and cook for 1-2 minutes. Add pepper and simmer until soft, about 2-3 min Add mushrooms, salt and simmer until soft. Pour in white wine and boil half.
- Put the chicken in the pan again and add the tomatoes. Try are there enough spices. Add a bunch of thyme and bay leaves. Bring the liquid to a boil and reduce the heat. Cover tightly cover the pan with a lid and cook at low boil for 20-30 minutes. In
Time for preparing
periodically check the sauce level, adding if necessary water. There should be enough fluid to cover it the chicken.
- Remove the chicken from the pan and place it on a beautiful serving plate. Try the sauce, are there enough spices in it, and add them if necessary. Remove excess from sauce surface fat. Pour chicken over the sauce. Nothing like you yet tried it!
