- 3 lb whole chicken, cut into pieces
- 2 cups fresh mushroom, sliced
- 2 ripe tomatoes, peeled, seeded, drained and chopped
- 1 cup all purpose flour
- 5 garlic cloves, minced
- Juice of half lemon
- 12 pepperoncini, more if you like spicy
- 2 tablespoons of butter
- 3 cups chicken stock or Bullion
- 4 basil leaves, chopped
- 1 cup dry white wine
- 1 cup vegetable frying oil
- Salt and freshly ground pepper to taste
- Dry the pieces of chicken on paper towels. Heat the oil in a shallow pan over medium heat. When the oil is hot, dredge the chicken in the flour, shaking off excess flour and add to the pan a few at a time. Cook for about 2 minutes on each side until they stiffen slightly and turn deep yellow. Remove from the pan to a dish and add fresh pieces into the pan until all chicken is done.
- Drain oil and place all the chicken in the pan and return on burner over medium-high heat. Add the pepperoncini, butter, garlic, mushrooms and chopped tomatoes. Sauté for 2 minutes, then add the lemon, white wine, chicken broth, basil, salt and pepper. Cook over medium heat until the liquid is reduced by half, and has the consistency of a sauce.
- Transfer the chicken to warm serving plates, pour sauce on top and serve with your favorite side dish.
- Note: You can substitute the chicken on the bone with chicken breast by cutting the breast into 1 inch thick fillets and use the same procedure. Just remember that the chicken breast cooks faster, so you don’t want to overcook or else it will become tough.