Chicken & Peppers In White Wine Sauce Recipe
Ingredients
| 1/2 lb. bacon, cut into 3/4 -inch pieces | ||
| 1 (3 lb.) chicken, cut up | ||
| 1 cup onion, coarsely chopped | ||
| 2/3 cup green pepper, coarsely chopped | ||
| 2/3 cup red pepper, coarsely chopped | ||
| Black olives | 1/2 Cup (16 tbs), sliced | |
| Sage | 1 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
Directions
In large skillet, cook bacon until crisp.
Drain, reserving 3 tablespoons drippings.
Brown chicken on both sides in reserved drippings.
Transfer chicken to 3-quart oblong glass baking dish.
Add onion, green pepper, red pepper, olives, sage, thyme, salt and pepper.
Pour wine over chicken and vegetables.
Cover.
Convection Bake at 350°F for 40 to 45 minutes or until done.
Drain, reserving 3 tablespoons drippings.
Brown chicken on both sides in reserved drippings.
Transfer chicken to 3-quart oblong glass baking dish.
Add onion, green pepper, red pepper, olives, sage, thyme, salt and pepper.
Pour wine over chicken and vegetables.
Cover.
Convection Bake at 350°F for 40 to 45 minutes or until done.
Chef
