Side Pannel
Chicken Filling for Vol Au Vent
Chicken Filling for Vol Au Vent
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 3 lb chicken, cut up in 8,
- -breast, legs and wings
- 1 lg Onion, chopped
- 1/2 Bell pepper
- 1 cn Tomatoes, or
- 5 Tomatoes, pelled and seeded
- 2 Cloves garlic, minced
- 2 tb Balsamic vinegar
- 1 c Dry white wine
- 1/2 c Pitted green olives
- Salt and pepper, to taste
- 2 tb Olive oil
- 1/4 lb Mushrooms, sliced
Directions
Season chicken with salt and pepper. Brown pieces in olive oil,
transferring them to a plate as they brown. Add onions to the pan and cook
until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates.
Add wine and cook until almost evaporated. Add chopped green pepper and
tomato to the onions amd simmer covered until it becomes a paste. Return
chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes
or untilchicken is cooked through. Let cool. Remove meat from bones and cut
into bite size pieces. Return chicken to sauce. Add olives, bring to a
boil.
Chill before using.
transferring them to a plate as they brown. Add onions to the pan and cook
until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates.
Add wine and cook until almost evaporated. Add chopped green pepper and
tomato to the onions amd simmer covered until it becomes a paste. Return
chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes
or untilchicken is cooked through. Let cool. Remove meat from bones and cut
into bite size pieces. Return chicken to sauce. Add olives, bring to a
boil.
Chill before using.
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