| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Italian, Poultry, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 6 | Pieces Frying chicken (legs with thighs attached and breast halves) | |
| 1 1/4 | c | All-purpose flour, seasoned with 1 t paprika, salt and pepper |
| To taste) | ||
| 1/2 | c | Thinly sliced onion |
| 2 | md | Gralic cloves, minced |
| 2/3 | c | Dry Marsala |
| 1 | Green bell pepper, cut into julienne strips | |
| 2 | Carrots, thinly sliced | |
| 1 | Celery stalk, thinly sliced | |
| 1 | c | Canned crushed Italian plum tomatoes |
| 1 | ts | Dried basil |
| 1 | ts | Dried thyme |
| 1 | ts | Dried oregano |
| Salt and pepper to taste |
INSTRUCTIONS
Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside. In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs. Cook 5 to 7 minutes. Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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