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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite—especially if Grandmother cooked it! Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 frying chicken (about 2-1/2 pounds each), cut up |
3 tablespoons olive oil |
3 garlic cloves, minced |
2 medium onions, chopped |
1/2 pound sliced fresh mushrooms |
1 cup chicken broth or dry white wine |
2 cups canned tomato puree |
1 teaspoon dried oregano |
1/4 cup chopped fresh parsley |
3/4 teaspoon salt |
1/8 teaspoon pepper |
cooked spaghetti |
Directions:
1. Place flour in a paper or plastic bag. Shake chicken, a few pieces at a time, to coat. In a large skillet, heat oil over medium-high. Brown chicken on all sides. Remove chicken and set aside. In the skillet, add garlic and onions; saute until onion is soft. Add mushrooms, broth, tomato puree, oregano, parsley, salt and pepper; bring to a boil. Return chicken to skillet; cover and simmer 1 hour or until chicken is tender. Serve over spaghetti. Yield: 8 servings.
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