| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
|
|
One; (3- to 4-pound) |
|
|
; chicken, cut into 8 |
|
|
; pieces, or 2 |
|
|
; chicken breasts, |
|
|
; split |
|
|
Salt and freshly ground black pepper |
| 1/3 |
c |
Flour; spread on a plate |
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Yellow onion; thinly sliced |
| 1 |
|
Yellow or red bell pepper; seeded, cored and |
|
|
; thinly sliced |
| 1 |
|
Carrot; peeled and cut into |
|
|
; thin disks |
| 1 |
|
Stalk celery; cut into thin disks |
| 8 |
oz |
Mushrooms; trimmed, wiped |
|
|
; clean and thinly |
|
|
; sliced, up to 10 |
| 1 |
lg |
Garlic clove; minced |
| 1/2 |
ts |
Dried red pepper flakes; optional |
| 1/4 |
c |
Dry white wine or chicken stock |
| 1/2 |
c |
Chicken stock |
| 1 |
c |
Chopped canned plum tomatoes |
|
|
Cooked rice; noodles or boiled |
|
|
; potatoes for |
|
|
; serving |
INSTRUCTIONS
TO PREPARE THE CHICKEN: Lightly season the chicken with salt and
pepper, then dip it in the flour and shake off any excess.
TO COOK THE CHICKEN: In a deep casserole or a saut. pan that can
accommodate all the chicken without crowding, over medium heat, heat
the olive oil. Cook the chicken, skin side down for about 5 minutes
then turn and cook 5 minutes more or until golden. Remove the chicken
to a plate, cover with foil and set aside. Add the onion, bell
pepper, carrot and celery to the casserole and cook, stirring on
occasion, for 5 minutes or until the vegetables begin to soften. Add
the mushrooms and cook, stirring, for 2 minutes longer, then add the
garlic and cook for a few minutes or until the mushrooms are tender.
Add the wine and cook for about 30 seconds, then add the red pepper
flakes, chicken stock and tomatoes. Bring the liquid to a boil
scraping any of the browned bits which have stuck to the bottom of
the pan. Return the chicken to the casserole and bring the liquid to
a simmer, over moderate heat.
Cook, partially covered, for about 30 minutes or until the chicken is
completely cooked through.
Remove the chicken to a plate and keep warm, lightly covered with
foil. Boil the juices down to thicken the sauce, season with salt and
pepper to taste, then return the chicken to the sauce and warm for a
minute. Serve the sauce over the chicken with rice, noodles or boiled
potatoes.
Converted by MC_Buster.
Per serving: 779 Calories (kcal); 56g Total Fat; (63% calories from
fat); 12g Protein; 62g Carbohydrate; 0mg Cholesterol; 1147mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0
Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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