2 chicken thighs, 2 legs, and 1 breast cut into four pieces (1.6 kg)
1/4 cup all-purpose flour (30 g) for breading
3 tablespoons olive oil
1 medium onion (100 g), sliced
2/3 cup dry white wine (160 ml)
10 grams black peppercorns
1 medium yellow bell pepper (200 g), sliced
1 medium carrot (120 g), sliced
1 small piece of celery stalk (80 g), cut into small pieces
1 large tomato (170 g) diced
1 clove garlic, minced
1/2 teaspoon salt
2 chicken thighs, 2 legs, and 1 breast cut into four pieces (1.6 kg)
1/4 cup all-purpose flour (30 g) for breading
3 tablespoons olive oil
1 medium onion (100 g), sliced
2/3 cup dry white wine (160 ml)
10 grams black peppercorns
1 medium yellow bell pepper (200 g), sliced
1 medium carrot (120 g), sliced
1 small piece of celery stalk (80 g), cut into small pieces
1 large tomato (170 g) diced
1 clove garlic, minced
1/2 teaspoon salt
Dust the chicken pieces with flour and set aside on a plate
In a large skillet, heat the olive oil over high heat
Brown the chicken, turning it occasionally with a wooden spoon, until browned on all sides (about 15 minutes)
Transfer to a platter and set aside
Sauté the onion in the same skillet over medium heat, stirring occasionally, until caramelized (about 5 minutes)
Add the wine, black peppercorns, and bell pepper; let it simmer, scraping the bottom of the pan with a wooden spoon, until the liquid has reduced slightly (about 1 minute)
Return the chicken to the skillet, add the remaining ingredients, and stir
Lower the heat and let cook with the lid on until the chicken is tender (about 15 minutes)
Use a skimmer to remove the chicken from the pan and place it in a serving dish
Cover with the sauce and serve immediately
814 calories per serving
Note: If you prefer, prepare this dish the night before and store it in the refrigerator in a well-sealed container
On the following day, reheat over low heat, covered, for about 10 minutes.
