Proven Cale Chicken
|Freshly ground black pepper||To Taste|
|Oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Scallions||1 Bunch (100 gm), chopped|
|Green pepper||1 , cut into strips|
|Tomatoes||4 Large, peeled, seeded and chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato puree||2⁄3 Cup (10.67 tbs)|
|Fresh parsley||2 Tablespoon, chopped|
Season the chicken pieces with pepper and cinnamon.
Heat the oil in a frying pan and brown the chicken pieces.
Remove them with a slotted spoon and drain on paper towels.
Add the garlic, scallions, pepper and mushrooms to the pan and cook briefly until slightly wilted.
Remove and drain.
Add the tomatoes to the pan and cook for 2—3 minutes, then add the wine.
Return the vegetables to the pan with the tomato puree, bouquet garni and chicken pieces.
Cook over low heat until the chicken is tender.
Remove bouquet garni and serve chicken garnished with parsley and olives.