| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| 2 | lb | Chicken pieces -; (to 2 1/2 lbs) |
| All-purpose flour | ||
| 2 | tb | Extra-virgin olive oil |
| 2 | tb | Butter |
| 3 | tb | Minced shallots |
| 1 | ts | Minced garlic |
| 6 | md | Mushrooms; sliced |
| 1 | cn | Tomato paste -; (6 oz) |
| 1/2 | c | White wine |
| 1 3/4 | c | Diced tomatoes |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 1 | sm | Bay leaf |
| 3/4 | ts | Fresh thyme leaves |
| 1 1/2 | ts | Chopped fresh basil |
| 3/4 | ts | Chopped fresh marjoram |
| Cooked linguine |
INSTRUCTIONS
Lightly coat chicken pieces with flour. Heat olive oil and butter in large Dutch oven. Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken. Saute shallots, garlic and mushrooms in Dutch oven until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram. Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf. Serve chicken and sauce with cooked linguine. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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