Chicken Simmered With Tomatoes, Fresh Herbs, And Red Wine

Serves: 4
Total Calories: 179


3 tablespoons olive oil
1 chicken (about 3 pounds), legs and thighs halved and breasts quartered
1 small onion, chopped
1 clove garlic, minced
1/4 cup dry red wine
2 cups chopped tomatoes
1 cup sliced mushrooms
1 or 2 green bell pepper, seeded, deribbed, and sliced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
salt and freshly ground pepper to taste


1. Heat the olive oil in a large skillet over medium heat. Add the chicken, onion, and garlic and sauté until the chicken is golden brown. Pour in the wine and simmer, uncovered, for about 10 minutes.

2. Stir in the tomatoes, mushrooms, green peppers, herbs, salt, and pepper. Cover and simmer about 20 minutes, or until the chicken is tender.

TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 3 days.

TO REHEAT: Bring to a simmer over low heat.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 179
Calories from Fat: 94

This Chicken Simmered With Tomatoes, Fresh Herbs, And Red Wine recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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