This is a delicious recipe that will surprise your family or friends. This chicken with mushrooms, yellow pepper, and red wine is exquisite. Make it, you will love it!
2 kilos chicken, washed, dried, and cut into pieces
salt and pepper
2 tablespoons olive oil
1 onion, finely chopped
1 yellow bell pepper
315 grams button mushrooms
1 clove garlic, finely chopped
1 teaspoon dried oregano
1/2 teaspoons red chile, in flakes
1 cup red wine
1 can tomato , in pieces
1/2 teaspoons button mushrooms, dried and ground porcini
1 cup polenta, cooked
Preparation
2h
50 mins
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Season the chicken with salt and black pepper. In a large skillet with a lid, heat the oil over medium-high heat until very hot. In batches, add the chicken and cook uncovered, turning only once, until browned on both sides, about 10 minutes. Transfer to a plate and set aside.
Remove 2 tablespoons of fat and pour the rest into the skillet; return to medium heat. Add the onion and yellow pepper and cook uncovered, stirring occasionally until softened, about 5 minutes. Add the fresh mushrooms, garlic, and cook, stirring occasionally until the mushrooms are tender, about 6 minutes. Stir in the basil, oregano, and red chili flakes.
Add the red wine, increase the heat, and let it boil. Cook uncovered until the wine is reduced by half, about 5 minutes. Add the tomatoes and dried porcini powder, if using, and let it boil. Return the chicken to the skillet and cover tightly. Reduce the heat to medium-low and cook until no longer pink near the bone, about 30 minutes.
Transfer to a platter and cover loosely with aluminum foil to keep warm. Let the sauce boil over high heat and cook uncovered until it thickens, about 3 to 5 minutes. Season with salt and pepper. Pour over the chicken and polenta immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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