Recipe of the Month

Nellie's Chicken Stemperata

Happy Mother's Day from Nellie!!!!

Meet Nellie

Nellie is my fabulous Sicilian mother-in-law and one of the best cooks that I know. When I am lucky, she shares some of her secret recipes with me and in honor of Mother's Day, she was willing to provide this very special recipe to share with all of the Ciao Laura community. Enjoy!

Recipe of the Month - Nellie's Chicken Stemperata

Ingredients:

• 1 4-pound Whole Fryer Chicken (divided into pieces)
• 1 cup Celery (chopped)
• 1 cup Onion (diced)
• 1 Clove of Garlic
• 1/2 cup Green or Black olive (pitted and halved)
• 1/2 cup capers (rinsed)
• 1/2 to 3/4 cup red wine vinegar
• 1/2 cup Fresh Mint (chopped)
• 1/2 tsp Dried Oregano
• Olive Oil

In a non-stick frying pan, brown the chicken pieces in olive oil and remove the chicken from the pan.

Add the celery, onion and garlic to the pan and cook for about 5 minutes.

Add the chicken, capers, olives, oregano and half of the mint and all of the wine vinegar to the pan.

Cook the chicken for about 20 to 30 minutes until the chicken is completely cooked through (185 degrees F).

Plate the chicken and add the remaining fresh mint as a garnish.

Chicken Stemperata - by my FABULOUS Mother-in-Law Nellie!