Chicken Stemperata

3lbs Chicken (20 pieces)
3 Cloves Garlic (smashed or chopped)
1/2 Cup Oil
1/2 lb Spanish Olives pitted
2 tbsp. capers
3/4 cup wine vinegar
15 leaves fresh mint

Fry chicken in large pan in oil. Set aside. Split olives with a hammer and soak them in water. Soak the capers in water. Capers are done when the salt is off, olives are done when the oil is off. Squeeze off water. In large pan sautee garlic, olives, capers and mint.

Lightly brown. Add chicken with wine vinegar. Stir covered on low flame about 1/2 hour.

Posted on
Sunday, March 18th, 2007
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One Comment to “Chicken Stemperata”

Jamie this is the best recipie. I do have this from your mother. BUT her words & my handwriting! Bummer!

May 3rd, 2008
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