quick and easy meals for 1 or 2

Chicken cooked in white wine (or red)
OK it’s Sunday. This is a little special. It’s easy to make and is real good Sunday stuff. Serves 4

Do your favorite pasta or potatoes and veggie while the chicken is cooking.


6 tablespoons extra-virgin olive oil
1 2 1/2- to 3-pound fryer chicken, cut into 8 pieces. Have the meat person split the breasts and separate the drumsticks from the thighs
1 medium red onion, diced into 1/2-inch pieces
4 red bell peppers, diced into 1/2-inch pieces
1 pound fresh crimini, aka portabella, mushrooms, halved
1 cup dry white wine or red when I use white wine I put a few slices of lemon in with the wine
1 bunch basil leaves, chopped or 2 Tbsp. dried
1/4 cup Italian parsley, chopped or 2 Tbsp. dried


Directions
In a large, heavy-bottomed skillet, heat the oil until smoking. Add the chicken pieces and brown in the oil, working in batches if necessary to avoid overcrowding the pan. Remove the chicken from the pan and set aside.
Add the onion, bell pepper, hot peppers and mushrooms and saute for 10 minutes, until all are golden brown. Add the wine, return the chicken to the pan, allow the wine to boil and then reduce heat to a simmer. Cook the chicken for 45 minutes, adding wine if necessary to keep the meat from getting dry. Stir in the basil and parsley (if you use dried basil and parsley let it cook for about 10 min. more). Put the chicken on the plates, spoon some of the wine stuff over each piece of chicken.


SERVE IT UP!!! with some good crusty Italian bread and the rest of , or more, that wine!