1 kg of chicken pieces
1 large onion, chopped
2 cloves of garlic, minced
1/2 cup of green pepper, chopped
1/4 cup of olive oil
1 cup of dry white wine
1 cup of black olives, pitted and sliced
1 cup of fresh parsley, chopped
1 Italian bread loaf, cut into slices
Salt to taste
1 kg of chicken pieces
1 large onion, chopped
2 cloves of garlic, minced
1/2 cup of green pepper, chopped
1/4 cup of olive oil
1 cup of dry white wine
1 cup of black olives, pitted and sliced
1 cup of fresh parsley, chopped
1 Italian bread loaf, cut into slices
Salt to taste
Season the chicken with salt and set aside
In a large skillet, sauté the onion, garlic, and green pepper in olive oil over high heat for about 5 minutes
Stir occasionally
Add the chicken pieces and cook for 15 minutes
Pour in the wine, cover the skillet, and simmer for 40 minutes or until the meat is tender
Remove the chicken from the skillet and let it cool
Reserve the skillet with the sauce that formed
Shred the meat and return it to the skillet
Add the olives and parsley and heat over high heat
Remove from heat and let it cool
Place the bread slices in a preheated oven at medium temperature until lightly toasted
Remove the bread from the oven and serve with the cold chicken.
