- Olive oil
- Clove of garlic
- Mixed chicken pieces
- Grilled peppers Le Nostrane
- Calabrian style pitted green olives Le Nostrane, sliced
- White wine, 1 cup
- Salt to taste.
Cut the chicken into pieces of magnitude rather regular.
Choose a large pan that can hold all the chicken pieces in a single layer, fry the garlic in the oil.
Add the chicken and brown well on both sides.
Sprinkle with 1/3 of the wine and scrape the bottom of the pan with a wooden spoon to recover any pieces that were sticking to the bottom when browning.
Combine capers, our green olives and season with salt.
Add 1/3 still wine, fade, then reduce heat, cover and simmer for 20-30 minutes.
Control the cooking time to time, turning the pieces so that they remain moist on both sides. If the chicken was being too dry, add the last third of wine.
After 25 minutes, pierce the meat with a fork: if the liquid that comes out is clear, then the chicken is ready.
Turn off the heat, add the grilled peppers Le Nostrane and let stand a few minutes before serving.