 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This dish makes a good Sunday dinner, since it's so quick to prepare. It's inexpensive besides...plus, most all cooks have the ingredients on hand. Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
1/4 cup king arthur unbleached all-purpose flour |
salt and pepper to taste |
2 tablespoons olive oil |
2 tablespoons butter |
1 large onion, chopped |
2 celery ribs, sliced |
1 large green pepper, cut into strips |
1/2 pound sliced fresh mushrooms |
1 can (28 ounces) tomatoes, cut up and juice reserved |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 cup dry red wine or water |
1 teaspoon dried thyme |
1 teaspoon dried rosemary, crushed |
1 teaspoon dried oregano |
1 teaspoon dried basil |
3 garlic cloves, minced |
1 tablespoon sugar |
hot cooked pasta |
grated parmesan cheese |
Directions:
1. Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
2. In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Yield: 6 servings.
|
|