Recipe courtesy of Martha Stewart
6 to 8 servings



Heat oil, garlic, onion, rosemary, parsley, 1/2 teaspoon oregano, 1/2 teaspoon salt, and hot pepper in a large shallow saucepan over medium heat. Cook, stirring occasionally until the onions are translucent but not browned. Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes. Add vinegar, and cook until reduced by half, 10 to 12 minutes.

Meanwhile, place 1/3 of the tomatoes in the jar of a blender and puree, just crushing the tomatoes, about 1 second. Repeat with remaining tomatoes. Add tomatoes, remaining 1/4 teaspoon salt and 1/4 teaspoon oregano to the chicken mixture. Cook until the tomatoes have reduced and thickened slightly, stirring occasionally, about 20 minutes.

Add basil, wine, olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes. Serve immediately over pasta.

Dried Parsley:

2 bunches washed and thoroughly dried curly-leaf or flat-leaf parsley

Pick the parsley leaves, removing all stems. Lay parsley on baking sheet, and place in a preheated 350 degree F oven. Bake until crumbly, not brown, about 10 minutes. Once the parsley has cooled, crumble it with your hands. Next, place crumbled parsley in a sieve, and press through the sieve to refine texture.

Yield: about 2/3 cup


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