Ingredients
4 Chicken Breasts with skin and bone. (The skin does add some fat, but also plenty of flavor.)
1 cup of dried wild mushrooms.
5 cloves of garlic.
1 cup of fire roasted red & yellow bell peppers.
3/4 Olive Oil.
Salt to taste.
Pepper to taste.
Preparation
1.Place dried wild mushrooms in a medium sized bowl and pour 2 cups of hot water over them. Put aside for one hour. 2. Cut each bell pepper once down the length without cutting completely through. Remove stem and seeds so that you are left with one long, flattened bell pepper. Repeat with second bell pepper. 3. Mince one garlic clove and thoroughly mix with 1/4 cup of Olive oil. Add a pinch of salt. Brush a thin layer of the Olive oil mixture onto the bell peppers with the outer skin facing out. Put aside. 4. Finely chop the remaing garlic cloves. 5. Wash chicken throughly. 6. Roast bell peppers in broiler for ten minutes. 7. Place chicken in a large saute pan (I use copper) on medium heat, along with the remaining olive oil and garlic. 8. Place the bell peppers and wild mushrooms along with the juice from the mushrooms in the saute pan. 9 Cover the pan and put on simmer for 30 minutes. Serves 4 people.
