| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
|
Broiler-fryers, cut up |
|
|
(2 1/2 lbs each) |
| 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 3 |
tb |
Olive oil or veg. oil |
| 3 |
tb |
Butter or margarine |
| 1 |
|
Large onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Dry white wine |
| 3 |
tb |
Brandy (optional) |
| 2 |
|
Large tomatoes, peeled/chopp OR- 1lb can tomatoes, chopp |
| 6 |
|
Sprigs parsley |
| 1 |
|
Bay leaf |
| 1 |
ts |
Leaf thyme |
| 1/2 |
lb |
Mushrooms, sliced, OR- 6-oz can mushrooms |
INSTRUCTIONS
1. Shake chicken pieces in a mixture of flour, salt and pepper in a
plastic bag to coat well. 2. Heat oil and butter or margarine in a
12-cup flame proff casserole
or a large skillet. Brown chicken, a few pieces at a time, in hot
fat; remove; keep warm. 3. Saute onion and garlic in drippings until
soft; stir in wine and
brandy; bring to boiling, stirring constantly. Stir in chopped
tomatoes; arrange browned chicken pieces in casserole, spooning
sauce over. 4. Tie a bouquet garni of parsley, bay leaf and thyme in
cheesecloth;
push down into sauce; cover. (If using a skillet, place chicken
in a 12-cup casserole; pour sauce over and add bouquet garni;
cover.) 5. Bake in moderate oven (350) 1 hour. Stir in sliced mushrooms
or
canned mushrooms and liquid. [I saute the fresh mushrooms in
butter 1st.] Bake 15 min. longer, till chicken is tender. Remove
bouquet garni before serving. [I serve with hot steamed rice.] Source:
Family Circle "301 Splendid Casseroles", January 1976
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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