Ingredients
- 1 lb 1.8 oz chicken
- Pepper, salt, olive oil, basil (or rosemary)
- 1/2 yellow bell pepper
- 1/2 eggplant
- 1/2 onion
- 6 small carrots
- 5 oz mushrooms
- 8-10 garlic cloves
- 1 1/3 cups white wine
- 6 tbsp tomato paste
- 10 olives
- Pepperoncino, parsley (optional)
Wash the chicken, season with pepper, salt, olive oil, and basil (or rosemary), and massage well.
Cut 1/2 of a yellow bell pepper, 1/2 of an eggplant, 1/2 of an onion, 6 small carrots, and 5 oz mushrooms into bite-sized pieces.
Heat oil in a pan and sauté the vegetables and sausages until they are cooked to your preference.
Add the chopped vegetables, stir-fry, then pour in 1 1/3 cups white wine and simmer for 5 minutes.
Cut the chicken into bite-sized pieces, then add 6 tbsp of tomato paste and mix well.
Add about 10 olives, sprinkle with pepperoncino and parsley, and serve.
Buon appetito!
