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Chicken with Capers and Zucchini


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serves 2

Delicious, when paired with
Bella Sera® Delle Venezie Chardonnay

1 lb. Boneless, skinless chicken thighs, cut into chunks
2 tablespoon Olive oil
2 Zucchini squash, cut into 1/2 inch rounds
1 tsp. Finely chopped rosemary
1/3 Cup Dry red wine
1 tablespoon Capers
15 oz. Box or can, crushed tomatoes
3 Cloves garlic, thinly sliced
1/2 Small onion, thinly sliced

Heat oil in skillet over medium high heat. Sauté chicken for about 5 minutes or until browned on all sides, then remove from pan. Add garlic, onions and zucchini to pan, then sauté for 2 minutes. Add red wine, capers, rosemary and tomatoes, then simmer for 10 minutes. Return chicken to pan and simmer 10 more minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.