Ingredients:
| 3 |
pound |
broiler chicken -- cut-up and skinned |
| 1/4 |
cup |
olive oil |
| 1 |
large |
onion -- chopped |
| 2 |
medium |
green peppers -- chopped |
| 1 |
tablespoon |
garlic -- minced |
| 1/2 |
cup |
parsley -- minced |
| 1 |
can |
tomatoes -- stewed (chunky |
| 1 |
small |
cap olives -- , black, |
| 1 |
pound |
mushroom caps -- small, stems |
| 1 |
teaspoon |
rosemary -- fresh, leaves only |
| 1/2 |
cup |
basil -- fresh, packed, |
| 1 |
teaspoon |
salt -- or to taste |
| 1/4 |
teaspoon |
black pepper -- coarsely ground |
| 1/2 |
teaspoon |
sugar |
| 1 |
pound |
llinguini -- or pasta of choice |
| 1 |
bunch |
basil sprigs for garnish |
| 1 |
pints |
cherry tomatoes for garnish |
|
Preparation:
Heat oil in a large frypan with a tight fitting lid (or a WOK). Add chicken breast halves, thighs, legs, and wings (end joint removed). Cook, over medium heat, turning, until lightly browned. Remove chicken pieces and set aside, keeping warm.
Add onion, peppers, and garlic to skillet and cook, stirring frequently, for about 3 minutes, or until onions and softened. Add half the parsley, canned tomatoes, 1 cup of the olives, mushrooms, and half the basil. Cook for 10 minutes, stirring frequently. Stir in the sugar and remaining basil.
Arrange Chicken pieces atop the sauce; sprinkle with the salt, pepper, and rosemary. Cover tightly, and cook over medium-low heat for 30 minutes, or until chicken is very tender.
Remove cores of the cherry tomatoes and insert the remaining black olives for garnish. Meanwhile, cook pasta according directions on package; drain. Remove chicken pieces from sauce, Toss pasta and sauce together. Turn onto a serving dish. Arrange chicken pieces atop pasta. Garnish with basil sprigs and olive stuffed cherry tomatoes. |
