 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
4 pound(s) chicken breasts boneless, skinless |
6 tablespoon(s) flour |
5 whole(s) large potatoes |
1 whole(s) large onion |
1/2 package(s) fresh mushrooms (optional) |
1/2 whole(s) red and green bell peppers |
1 jar(s) pepperocinis in vinegar |
1 can(s) whole peeled or stewed tomatoes |
1/2 pound(s) sweet italian sausage |
Directions:
1. Preheat oven to 350 F
2. Cut chicken into medium to large cubes and coat with sifted flour, set aside
3. Slice onions and fresh peppers into thick strips, set aside
4. Pare mushrooms in half, set aside
5. Slice sausage into 1 inch pieces, place in a cast iron skillet and brown, set aside
6. Using shortening, fry ingredients in this order: potato quarters until golden brown, mushrooms to give a semi-crusty texture (1 minute), peppers to soften and brown slightly, onion until they take on a translucent appearance (but still slightly crispy), chicken until golden brown
7. In a 8x12 pan or casserole dish, distribute evenly the sausage, peppers, onion strips, mushrooms, potatoes, and chicken (giving a uniform appearance)
8. Pour whole can of tomatoes on top
9. Gently mix into Murphy
10. Pour entire jar of salad peppers over top, distribute evenly (make sure you add the liquid in the jar, also)
11. Bake covered, 45 minutes longer
12. Best when served with Italian sausage or French bread
|
|