Note: Nana and Mom prepared this dish the same way. Over the years I have made some changes to the recipe, but I have attempted to indicate both their method and mine below. The most important difference is that Nana and Mom used to use 1 whole chicken cut into pieces, whereas I use boneless breasts (about 6 breast pieces depending on size) or thighs, cut into bite-size pieces, because it is easier to eat than having to take the meat off the bone at the table.
Brown the chicken pieces in butter (Nana and mom) or olive oil (Bim) in a skillet. Remove to large pot. Mince 1 large onion and 2 cloves of garlic and brown in the same fat and remove to the same pot.
Add to pot:
- 28 oz. canned peeled tomatoes (Nana and mom pureed these but I cut into coarse pieces)
- 6 oz. tomato paste
- 1 paste can of water
- 1 C. dry white wine
- 1 C. red wine vinegar
Bring to boil, lower heat, and simmer for 30 minutes.
Add:
- 1 lb. sliced mushrooms
- Olives: 2 cans black (Nana/mom) or 1 can/bottle each of black and green olives (Bim)
Simmer for an additional 15 minutes.
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