1 frying chicken (about 3 pounds), cut in serving pieces
2 tablespoons butter
2 tablespoons olive oil
1 medium-size onion, sliced
1 teaspoon salt
¼ teaspoon pepper
1 pound zucchini
2 large green peppers
1 ½ tablespoons olive oil
1 teaspoon chopped basil leaves, or ¼ teaspoon dried sweet basil
½ cup dry white wine
1. In a large skillet, brown the chicken in butter and 2 tablespoons olive oil. Place onion around chicken; sprinkle with salt and pepper. Cover and cook slowly about 15 minutes.
2. While chicken is cooking, wash and cut zucchini in 1 ½-inch-thick slices. Wash peppers; remove stems and seeds. Rinse in cold water and slice lengthwise into 1-inchwide strips.
3. In another skillet, heat 1 ½ tablespoons olive oil and saute zucchini and peppers until soft (about 10 minutes). Sprinkle with basil. Transfer vegetables to skillet with chicken and pour in wine.
4. Simmer, covered, about 15 minutes, or until chicken is very tender and vegetables are cooked.
ABOUT 4 SERVINGS