Total Time
55mins
Prep 15 mins
Cook 40 mins

Found this one on the internet so its not my Grandpa's recipe! :) It was listed as one of the top 100's. The author said her grandfather was a chef and owned a restaurant in Long Island during the Depression. This was a dish he created. I have not tried it yet but I was attracted to the fact that is is not loaded with green peppers (yuk) and has all of the Mediteranian flavors I so love (especially the Kalamata olives!) This is a piquant version of an Italian favorite. Tell me what you think.

Ingredients Nutrition

Directions

  1. Wash chicken pieces, pat until dried very well.
  2. Season with pepper and salt.
  3. Heat a non-stick electric fry pan or large skillet to medium-high heat. When hot, add just enough olive oil to cover the bottom of the pan. Saute chicken pieces in oil, until browned on both sides. Remove chicken to a plate.
  4. Add a little more oil ONLY if necessary, and saute onions one minute.
  5. Add mushrooms, cook two to three minutes longer until mushrooms are lightly browned.
  6. Add chopped garlic and fresh oregano; stir and saute two additional minutes, being sure not to burn garlic.
  7. Add white wine and cook a minute or two to deglaze pan before adding the chicken broth and pepperoncini juice.
  8. Cook a minute or two, stirring to combine liquids and get to a simmer.
  9. Return chicken to pan and add pepperoncini peppers.
  10. Cook, partially covered, over semi low heat at a good simmer for approximately 25 minutes, occasionally spooning juices over the chicken.
  11. The last 10 minutes of cooking add the pepper rings and olives.
  12. The last five minutes add chopped parsley. Taste for seasoning and add additional parsely for garnish.

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