This dish can be made using only chicken breasts, however one must cut the cooking time in half, reduce the wine to 1/4 cup, to avoid drying out the chicken.
- 2 free range chickens, 1 1/2 to 2 pounds each
- 1/4 cup vegetable oil
- 1/4 cup extra virgin olive oil
- Flour for dredging
- 1 jar Lidia’s Marinara Sauce (Purchase here)
- 2 cups of mushrooms, sliced (Champignon or Shiitaki)
- 2 cups of yellow and red peppers, sliced in 1/2 inch slices
- 1/2 cup dry white wine
- 1 teaspoon dry oregano (Sicilian, on a stem)
- Salt and pepper to taste
Cut chicken at joints, and breasts in half. Wash and pat dry, removing extra skin and fat. Season with salt and pepper, and lightly dredge in flour.
In a deep skillet, heat vegetable oil with half of olive oil. Set chicken in hot oil and cook until golden brown on all sides. Do not crowd chicken, if skillet is not wide enough to fit all of the chicken, brown it in batches. Remove from skillet and drain on paper towel.
In another skillet, saute the mushrooms and peppers in remaining olive oil until wilted by still quite crunchy. Season with salt.
Discard oil from first skillet and wipe clean. Over high heat, return chicken to pan and add wine. Allow the alcohol to evaporate for 5 minutes, then add oregano and one jar of Lidia’s Marinara sauce. Bring to a boil and let chicken simmer for 20 minutes. Add peppers and mushrooms, and cook for an additional 10-15 minutes until chicken is tender. If sauce is too dense, add a little water while cooking.