WATERTOWN, New York (WWNY) – It’s a dish impressed by delicacies from the northern shores of the Mediterranean Sea.
Chef Chris Manning says it’s a pleasant, gentle, and filling dish — excellent for chilly winter days.
Mediterranean Rooster
– 4 6-ounce skinless, boneless rooster breasts
– 1/2 teaspoon salt
– 1/2 teaspoon floor black pepper
– 2 tablespoons olive oil
– 2 strips bacon, cooked and diced
– 1 cup diced onion
– 1 cup diced inexperienced bell pepper
– 1/4 cup Kalamata olives, pitted
– 1/4 cup delicate banana pepper rings
– 1 tablespoon capers
– 2 cloves garlic, minced
– 1 teaspoon entire leaf oregano
– 1/4 cup dry white wine
– 1/4 cup rooster broth
– 1 15-ounce can diced tomatoes
-Grated parmesan cheese and crumble feta cheese to garnish
Season rooster with salt and pepper. Warmth the oil in a big skillet on medium warmth. Sauté rooster on each side till cooked by. Put aside.
Add extra oil to the pan if wanted and add the bacon, onion, bell pepper, olives, banana oepper rings, capers, garkic, and oregano. Prepare dinner till onion begins to wilt. Add wine, broth, and canned tomatoes and simmer for five or 6 minutes, stirring often.
Serve rooster on rice or pasta and spoon sauce over rooster.
Garnish with parmesan and feta cheese.
Copyright 2022 WWNY. All rights reserved.
