Loaded Chicken

Recipe

Total Time: 60 min

Servings: 8

Ingredients

8-piece cut chicken breasts

10 chicken legs

9 tsp salt, divided

4 tsp freshly ground black pepper

6 cups canola oil (enough to cover at least half the thickness of the chicken parts)

Small onions

10 small potatoes, peeled and cut into half inch cubes

64 small oniones, peeled

5 tomatoes, cut into 8 wedges each

1.5 cups white wine

250g capers, divided

350g green olives, pitted

560g canned mushrooms

200g canned green peas

1 tbsp quick mixing flour

Steps

Frying chicken

1. Season chicken with 6 tsp salt and pepper. Set aside

2. Heat oil in a large frying pan

3. Place chicken breasts in frying pan and fry on first side until golden brown. Then turn to other side

4. Repeat step 3 with chicken legs and set aside

5. In the meantime, place potato chunks in a large pot pan. Add 3 tsp salt and cover with water. Bring to a boil. Cover and cook until al dente. Set aside

Fried onions

6. Fry onions until golden brown in the same oil used to cook the chicken. Set aside

Fried potatoes

7. Fry potato chunks in the same oil used to cook the chicken and onions. Set aside

8. Discard most of the oil in pan, leaving browned bits. Add tomatoes and sauté while mashing until sauce thickened

Tomato sauce

Mashing tomatoes

9. Place chicken in a large pot. Add the tomato sauce and cover with water. Bring to a boil

10. Add wine and half the capers. Cook for about 5 minutes

Thickened stock

11. In a separate bowl add 1 cup of the chicken stock and mix with flour until thickened. Return the thickened stock to the chicken pot and mix

12. Place the chicken parts on a serving plate and top with potatoes, onions, mushrooms, olives, peas, remaining capers and some of the chicken stock

Peaches

Accompany with peaches

Serve with

Basic White Rice (To be published April 5 2013)