-
1
NOTES: Makes sure your black pepper is coarsely chopped.
-
2
Chicken should be whole chicken cut into pieces (if you don't do this yourself, they do have it pre packaged in the supermarket).
-
3
chop your onion, cut your potatoes into quarters and your green beans into thirds.
-
4
Toast the pine nuts in a small nonstick saute pan over medium heat until they are lightly browned nd frgrant.
-
5
Transfer to dish.
-
6
Combine the salt, pepper, dried oregano, celery salt and pepper flakes in a small bowl.
-
7
Mix well, then rub evenly over the chicken pieces.
-
8
Heat the oil in a large heavy saute pan over medium high heat.
-
9
Brown the chicken pieces skin side down a few at a time.
-
10
Do not overcrowd the pan or chicken will steam instead of brown.
-
11
Add lemon juice and 1/3 cup water, cover the pan and simmer 30 minutes, turning the pieces every 10 minutes.
-
12
Transfer the chicken to a platter and set aside.
-
13
Add the onion and pottoes to the pan; increase the heat to medium high and saute for 3 minutes.
-
14
Stir in tomato sauce, wine and sugar.
-
15
Bring to a boil, stirring frequently.
-
16
Stir in the beans and return the chicke to the pan.
-
17
Cover and simmer over medium heat for about 10 minutes, until the beans are tender.
-
18
Serve with the sauce and sprinkling of pine nuts over top.
