| 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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