New York City Chefs Daily Recipe for 7/24/2001 : Recipe for Chicken with Summer Vegetables
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chicken and Summer Vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 7/24/2001 : Recipe for Chicken with Summer Vegetables
"Chicken and Summer Vegetables"

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"As we graze it grows"

1 small chicken or mixed chicken parts (cut into serving pieces)
1 cup shallots or onion, diced
3 cloves of garlic, crushed
3 red peppers, chopped
3 green peppers, chopped
1 pound fresh mushrooms, sliced
1/2 teaspoon crushed red pepper
2 tablespoon green olive oil
1 cup red wine
1 teaspoon Italian herb seasoning
1 cup fresh plum tomatoes, peeled and diced; or 1 cup Italian canned tomatoes, crushed and drained
1 cup fresh Italian parsley, chopped
1/2 cup black Italian olives, diced

Wash and dry the chicken parts.  In a large skillet, sauté the onion, garlic, red and green peppers, mushrooms, and hot pepper in the olive oil for 3 to 4 minutes.  Add the chicken parts and brown on all sides (5 to 8 minutes).  Do not overcook. Add the wine and Italian herb seasoning, and cook for 10 minutes, covered, over low heat.  Add the tomatoes, parsley, and olives, and cook uncovered for 5 minutes.  Chicken serves 4.
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