Entree - Complete meal - It's lactose and gluten free
8 chicken drumsticks
2 bell peppers, inner seeds and ribbings removed
1 cup Italian dried black olives
1/2 cup Italian capers, packed in salt and rinsed
1/2 cup dry white wine
Italian extra virgin olive oil
Sage and rosemary
Cut bell peppers in strips and set aside.
In a large saucepan with lid, over medium high heat, warm the olive oil and sear the drumsticks on all sides. Deglaze pan with wine.
Stir in bell peppers, olives and capers, then add warm broth enough to cover ingredients. Add sage and rosemary (just a few leaves of both)
Cover with lid and simmer until cooked, turning meat and stirring every once in a while. If the cooking juice is too thin, remove the lid and bring heat to medium and cook a few more minutes to thicken.
Serves 4 people
- Use red, yellow or orange bell peppers (or a mix of them)
- Instead of wine, I used the liquid left from making ricotta and it turned out fantastic.
- It's lactose and gluten free