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Chicken With Tomatoes Shallots And Vermouth

21st.Century.Chef's picture
  Frying chicken 1 , cut into serving size pieces
  Olive oil 1 Cup (16 tbs)
  Chopped shallots 1⁄2 Cup (8 tbs) (Can Substitute Red Onion)
  Very ripe tomatoes 3 , diced
  Dry vermouth 1⁄2 Cup (8 tbs)
  Oregano 1 Teaspoon
  Black pepper To Taste
  Salt To Taste

In a large frying pan, one with a cover, saute the chicken in the olive oil.
Remember, heat the pan first and then add the oil.
When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan.
Saute for 3 minutes and then add the tomatoes and vermouth.
Cook this until the tomatoes are soft and tender and then return the chicken to the pan.
Add the oregano, salt, and pepper, and cover.
Simmer until the chicken is tender, about 20 minutes.
Serve with Green Rice, Onions in Herbs and Wine, and rolls.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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