*  Exported from  MasterCook  *
 
                      Chicken Filling for Vol au Vent
 
 Recipe By     : Miriam P. Posvolsky
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      3 lb          chicken -- cut up in 8
                         breast, legs and wings
    1      large         onion -- chopped
      1/2                bell pepper
    1      can           tomatoes -- or
    5                    tomatoes -- pelled and seeded
    2      cloves        garlic -- minced
    2      tablespoons   balsamic vinegar
    1      cup           dry white wine
      1/2  cup           pitted green olives
                         salt and pepper -- to  taste
    2      tablespoons   olive oil
      1/4  lb            mushrooms -- sliced
 
 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.
 
                    - - - - - - - - - - - - - - - - - - 
 Miriam P. Posvolsky, Rio de Janeiro
 
 NOTES : This recipe is based on a recipe  from Jacques Pepins “ The Art of
 Cooking ”.
 
 I make this chicken in a wok.

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