Williams Sonoma has the most amazing cookbooks. I don't think I have ever browsed through one I didn't like. This one in particular is a favorite, purchased for a bargain price at My Favorite Books - my go-to for used books.
So far each chicken recipe has been a hit. Our favorite is the roasted section and one with balsamic roasted onions. (Salivating just thinking of that one.
This one is called Mediterranean Chicken.
3 pounds of chicken, cut up (I used leg quarters, cut)
1 TB basil
2 TB olive oil
1 clove garlic, cut in half
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
1/4 cup chicken stock
salt and pepper
1/2 cup thinnly sliced fennel
1/4 cup white wine
olives, preferably small black, Greek or Italian (They didn't make it into the photo :-(
The yellow pepper we harvested from our little garden. Fennel hanging over the red bell pepper reminds me of Christmas....hmmm, that was random. Anyway, nice mingling of flavors - the fennel, garlic, red and yellow peppers.
Rub the chicken pices with basil. Warm oil in large saute pan. Add chicken and garlic, turning pieces as they cook, about 3 minutes per side. (back and forth...my stove is in need of replacing....so it cooks at a higher heat than normal.)
Remove pieces as they are golden, place on a platter and tent to keep warm. Toss the garlic.
Add peppers and cook for 2 minutes, until soft. Now stir in chicken stock or broth, salt and pepper, finally add the fennel.
Add white wine and chicken pieces back to the pan. Cover and cook until chicken is tender, about 30 to 40 minutes, assuming you don't have a piece of gobshite for a stove. Otherwise, watch it carefully so your liquid doesn't burn off and the chicken burns ....
The last ten minutes of cooking remove lid and add olives.
We had with a pasta side, a crusty baguette and a bit of white wine. Ate outside until the humidity drove us in.
Nice meal - thanks again Williams Sonoma!