Recipe - Chicken Filling For Vol Au Vent

1 3 pound chicken, cut up in 8,
breast, legs and wings
1 lg Onion, chopped
One half Bell pepper
1 cn Tomatoes, or
5 Tomatoes, pelled and seeded
2 Cloves garlic, minced
2 tablespoon Balsamic vinegar
1 cup Dry white wine
One half cup Pitted green olives
Salt and pepper, to taste
2 tablespoon Olive oil
One fourth pound Mushrooms, cut or sliced up

Season chicken with salt and pepper. Brown pieces in olive oil,
transferring them to a plate as they brown. Add onions to the pan and cook
until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates.
Add wine and cook until almost evaporated. Add chopped green pepper and
tomato to the onions amd simmer covered until it becomes a paste. Return
chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes
or untilchicken is cooked through. Let cool. Remove meat from bones and cut
into bite size pieces. Return chicken to sauce. Add olives, bring to a
boil.

Chill before using.

NOTES : This recipe is based on a recipe from Jacques Pepins " The Art of
Cooking ". I make this chicken in a wok.
Recipe by: Miriam P. Posvolsky Posted to MCRecipe Digest V1 #657 by Leon &
Miriam Posvolsky posvolsk@centroin.com.br on Jul 06, 1997