6 lg Legs, chicken, whole
-- (thigh/drumstick)
1 tb Oil, olive
1 md Onion, thinly sliced
1 ea Pepper, red
-- cut in 3/4-inch strips
1 ea Pepper, green
-- cut in 3/4-inch strips
1 ea Pepper, yellow
-- cut in 3/4-inch strips
2 lg Garlic, cloves, minced
14 1/2 oz Tomatoes, stewed
1/4 c Vinegar, balsamic
1/4 ts Pepper, red, flakes
1/4 c Olives, green, sliced
1/4 c Olives, black, sliced
1/2 ts Salt
1/4 ts Pepper
1/4 c Nuts, pine, toasted
Basil, sprigs
In a non-stick fry pan, heat the oil over medium heat. Add
chicken; cover and cook, turning, for about 10 minutes until the
pieces are brown on all sides. Remove the chicken from the pan; set
aside.
To the drippings in the pan, add onion, peppers, and garlic; cook
stirring about 5 minutes or until slightly tender.
Add tomatoes, vinegar and red pepper flakes. Heat mixture to
boiling; reduce heat and simmer until mixture is slightly thick (about
five minutes).
Stir in the olives, salt and pepper. Return chicken to the pan;
spoon sauce over chicken and cook about 20 minutes or until the
chicken is glazed and fork tender.
Arrange the chicken on a serving platter. Spoon the vegetable
mixture over the chicken. Sprinkle with pine nuts. Garnish with
Basil sprigs.
