Autumn is the time of year when the food you crave starts it’s turn from light and fresh to something more substantial and filling. It’s also the time of year when I get bombarded with a combination of vegetables – the tapering end of the tomato and pepper (over)supply, as well as onions, carrots, baby fennel and celeriac.
And so I threw together this chicken dish, which turned out great. I’ll be making it again, but probably not until next fall, when the vegetables in the kitchen call out for it.
Ingredients:
4 slices bacon, diced
1 chicken, cut up
3 peppers (bell, hungarian, and/or any kind available), sliced
2 carrots, sliced
1 large onion, sliced
1 cup celeriac, diced
1 cup fennel, sliced
3 cloves garlic, chopped
2 Roma tomatoes, seeded, peeled and chopped
1 cup white wine
3 cups tomato sauce
1/2 cup kalamata olives, chopped
1 cup mushrooms, sliced
Salt and pepper to taste
Brown bacon, rendering fat. Remove bacon from pan. Add chicken a few pieces at a time, browning. Remove from pan. Add peppers, carrots, onion, celeriac and fennel. Season to taste. Cook til softened. Add garlic and tomatoes. Cook 2 minutes. Add white wine and cook til slightly absorbed. Add tomato sauce, mushrooms and olives. Add chicken to pan. Spoon sauce over chicken. Bring to a boil, then reduce to simmer. Cook for 1 hour.
Serve over egg noodles.
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