| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut up |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Flour |
| 1 1/4 |
ts |
Salt; divided |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Freshly ground pepper |
| 12 |
oz |
Fresh mushrooms; sliced |
| 1 |
lg |
Red pepper; cut into 1/2-inch-wide strips |
| 3/4 |
c |
Chopped onions |
| 14 1/2 |
oz |
Italian-style stewed tomatoes; canned |
| 1/3 |
c |
White wine |
| 1 |
tb |
Chopped fresh flat-leaf parsley |
INSTRUCTIONS
1. Heat oven to 400°F. Remove skin from all chicken pieces except wings;
trim any visible fat. Cut chicken breasts crosswise in half.
2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1
teaspoon salt, oregano and pepper in large resealable plastic bag; add
chicken pieces, tossing to coat well with flour mixture. Arrange chicken in
hot oil in roasting pan; roast 20 minutes.
3. Stir mushrooms, red pepper and onions into roasting pan with chicken;
roast
15 minutes more, stirring once.
4. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt,
breaking up tomatoes withspoon. Roast 10 minutes longer until chicken is
cooked through. Sprinkle with chopped parsley.
Prep Time: 20 minutes Baking Time: 45 minutes Degree of Difficulty: Easy
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Monday, December 08, 1997 11:11 AM All the traditional ingredients
of everybody.s favorite Italian chicken dish--but this easier version is
baked instead of simmered on top of the stove. Serve with spaghetti, rice,
mashed potatoes or crusty bread for mopping up the sauce.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on
Jan 1, 1998
A Message from our Provider:
“Have you kept your promise to God?”