
Cooking Foods Italian Recipes – Pepper Bell & Olives Chicken
More details in my culinary books published by Amazon.com
Chicken thighs
Pepper-bells
Garlic
Olives black
Tomato sauce (or juice of chopped whole tomatoes)
Wine red
Marine salt
Extra virgin olive oil
Burn all the feathers residual from the skin.
Put the chicken in to a fry-pan; roast the skin with high fire for 5-6 minutes.
As the skin get color add two-three pinches of marine salt.
Keep cooking for 10-12 minutes at low fire, turn the thighs upside-down every three-four minutes, you can cover with a lid if you like.
Rise the fire high, then add half glass of red wine, cover with a lid a couple of minutes, then let the wine to evaporate.
Set the fire off and keep covered aside.
Cut the pepper-bell, chop the garlic.
Put the pepper-bell and garlic in to a clean fry-pan with two-three spoons of extra virgin olive oil, fry until the vegetables roasted, be careful to not burn them.
Add two-three pinches of marine salt.
Add the tomato sauce, keep cooking until the sauce boil..
When the sauce boil add half glass of red wine and stir.
Check if more salt is needed.
Set-off the fire and put aside for later.
Seat the thighs inside an oven pan, set them separated each-other.
Put in the oven at 500-600 Fahrenheit.
Cook until the sauce boils, then stop the oven, wait five-six minutes.
After this open the oven and serve.
Cooking Foods Italian Recipes – Pepper Bell & Olives Chicken
More details in my culinary books published by Amazon.com