Chicken, Farmer style (Pollo Contadino)

Chicken, Farmer Style (Pollo Contadino)

4 large chicken breasts, boneless and skinless
Salt and pepper to taste
1/2 cup flour
1/2 cup olive oil
2 medium carrots, peeled and diced
1 large red bell pepper, cored and julienned
1 large green bell pepper, cored and julienned
1 large yellow onion, peeled and julienned
6 large mushrooms, sliced
12 medium Italian or Greek black olives, not pitted
1 teaspoon capers
6 ripe plum tomatoes, chopped
1 tablespoon fresh rosemary
1/4 cup dry white wine

Season the chicken lightly with salt and pepper. Place the chicken in a large bowl and add the flour. Toss together and pat off the excess flour from each piece of chicken. Heat a large frying pan and add half the olive oil. Brown the chicken on both sides and remove to a roasting pan, leaving the oil in the frying pan.

Heat the pan again and add the carrots. Saute for 3 minutes and add the red and green peppers and the onion. Saute until onion is translucent. Place vegetables on top of the chicken in the roasting pan.

Heat the frying pan again and add the remaining oil. Add the mushrooms, olives, capers and tomatoes. Bring to a simmer and cook gently for 5 minutes. Add salt and pepper to taste and pour over the chicken. Sprinkle the rosemary and drizzle the wine over all.

Cover the roasting pan with aluminum foil and bake in a preheated 400 degree oven for 20 minutes. Uncover the pan and bake for 15 minutes more. Turn the chicken a couple of times in the vegetable sauce while cooking. Serve the chicken with the vegetables and sauce over the top.

Serves 4-6 people.