Recipe by Little Bee
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.
- 1 whole chicken, cut up
- extra virgin olive oil
- fresh ground pepper
- kosher salt
- 1 white onions, halved and sliced or 1 sweet onion, halved and sliced large onion
- 1⁄2 lb button mushroom, cleaned (trim stems but do not remove)
- 1⁄2 lb baby portabella mushrooms, cleaned (trim stems but do not remove)
- 3 large garlic cloves, chopped
- 2 tablespoons fresh oregano leaves
- 3⁄4 cup good quality white wine or 3⁄4 cup Chardonnay wine or 3⁄4 cup pinot grigio wine
- 1 3⁄4 cups chicken stock
- 1⁄4 cup bottled pepperoncini pepper juice
- 8 small pepperoncini peppers
- 1⁄2 cup banana pepper ring
- 1 cup kalamata olives or 1 cup small black olives, pitted
- 1⁄2 cup fresh Italian parsley, chopped
Directions See How It's Made
- Wash chicken pieces, pat until dried very well.
- Season with pepper and salt.
- 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.
- Add a little more oil ONLY if necessary, and saute onions one minute.
- Add mushrooms, cook two to three minutes longer until mushrooms are lightly browned.
- Add chopped garlic and fresh oregano; stir and saute two additional minutes, being sure not to burn garlic.
- Add white wine and cook a minute or two to deglaze pan before adding the chicken broth and pepperoncini juice.
- Cook a minute or two, stirring to combine liquids and get to a simmer.
- Return chicken to pan and add pepperoncini peppers.
- Cook, partially covered, over semi low heat at a good simmer for approximately 25 minutes, occasionally spooning juices over the chicken.
- The last 10 minutes of cooking add the pepper rings and olives.
- The last five minutes add chopped parsley. Taste for seasoning and add additional parsely for garnish.