Italian cooking: RecipesPrint this recipe
Preparation time: 25 minutes
8 to 12 chicken drumsticks
4 ripe tomatoes
3 tablespoons Bertolli Extra Virgin olive oil
1 dl white wine
salt & pepper
1 yellow bell pepper
2 sprigs rosemary
STIR-FRIED CHICKEN AND VEGETABLES
This is a welcome 'Change-your-chicken-dish-habits'. No whole bird or easy filets, but finger licking drumsticks!
Chop the onion. Chop the tomatoes roughly and cut the yellow pepper into thin strips.
Remove the rosemary from the stalks and chop finely.
Sauté the onion in a saucepan with the Bertolli Extra Virgin olive oil and the rosemary. Add the drumsticks and brown them on both sides. Season with salt and pepper. Add the wine and reduce by 1/3.
Add the tomatoes and sliced pepper. Lower the heat, cover the pan and simmer for about 20 minutes, stirring occasionally.
Serve the chicken with the cooking juices poured over it.
To complete the meal, accompany with some bread and fruit.
If available and in high season, use the three colours of bell pepper: green, yellow and red.