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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3 1/2- to 4-pound) broiler-fryer, cut up |
1/2 teaspoon salt |
1/4 cup butter or margarine |
1 medium onion, chopped |
2 medium-size green peppers, chopped |
3 medium tomatoes, peeled and quartered |
12 medium-size fresh mushrooms, sliced |
1/4 cup chablis or other dry white wine |
1 to 2 tablespoons seeded, chopped jalapeño peppers |
1/2 to 1 teaspoon hot sauce |
hot cooked rice |
Directions:
1. Sprinkle chicken with salt. Melt butter in a large Dutch oven; add chicken, and brown on all sides. Remove chicken, and set aside.
2. Add onion and green pepper to drippings in Dutch oven; sauté until tender. Add next 5 ingredients, stirring well. Return chicken to Dutch oven, and cook, uncovered, over low heat 45 minutes or until chicken is tender. Serve chicken with rice.
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