RECIPE: Chicken Giambotta

• ¼ cup olive oil
• ½ cup onion, julienne
• ½ cup red peppers, julienne
• ½ cup green peppers, julienne
• 1 tsp. garlic, minced
• ¼ cup mushrooms, sliced
• 2 large leftover chicken thighs
• ½ cup white wine (optional)
• 2 cups College Inn® Chicken Broth
• Salt & pepper to taste
• ¼ cup pepperoncini or banana pepper, sliced

Method of Preparation:

1. Heat oil in a medium saute pot on medium heat
2. Add the onions, red and green peppers, garlic and mushrooms and saute until tender
3. Remove the chicken from the bone and add it to the pot
4. Deglaze the pan with white wine
5. Add the College Inn® Chicken Broth
6. Bring it to a boil and reduce to a simmer
7. Add the pepperoncini and season with salt and pepper
8. Simmer for 10-15 minutes


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