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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I love this recipe and so does my family! I cannot remember where I got this recipe, since I've had it for years, but I'm sure it was out of an old book. Prep time is approximate. Ingredients:
2 broiler-fryer chickens, cut into serving pieces |
1/2 cup flour |
1 teaspoon salt |
1/4 cup butter |
1/4 cup olive oil |
2 medium onions, sliced |
1 green pepper, sliced |
1 lb mushroom, sliced |
2 garlic cloves, minced |
1 (28 ounce) can italian plum tomatoes, drained & chopped (reserve juice) |
2 chicken bouillon cubes |
2 tablespoons chopped fresh parsley |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/2 teaspoon oregano |
1/2 teaspoon marjoram |
1/2 teaspoon thyme |
1/2 cup dry white wine |
1/2 cup sliced ripe olives |
parmesan cheese |
Directions:
1. Dredge chicken pieces in 1 tsp of salt and flour.
2. Brown chicken in mixture of oil and butter.
3. Remove to a casserole.
4. Saute onion, garlic, green pepper and mushrooms.
5. Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
6. Cook a few minutes to blend, add to chicken in casserole.
7. Cover and bake at 350°F for 45 minutes, or until chicken is almost tender.
8. Uncover, add olives and bake 15 to 20 minutes longer.
9. Remove chicken and vegetables to a warm platter.
10. Rapidly boil liquid until slightly reduced and thickened.
11. Pour over chicken.
12. Sprinkle with Parmesan cheese.
13. Serve with spaghetti.
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