Ingredients: |
Ingredients: 4 lbs. of cut up chicken
olive oil
2 1/2 cups minced onions
2 1/2 cups green peppers chopped
3 cloves garlic crushed
8 cups chopped tomatoes or 4 14 oz. cans of chopped tomatoes
1/2 cup tomato paste
2 tsp. salt
3/4 tsp. pepper
2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 cup white or red white
seasoned flour (season flour with pepper, salt, and thyme)
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Directions: |
Directions:Tossed chicken in seasoned flour. Brown in an 1/2 inch of olive oil. Add onions, green peppers, and garlic and until soften. Add tomatoes, paste, and seasonings and spices and simmer for 30 minutes. Add wine and continue cooking until chicken is tender or until sauce is a thick consistency. Time of cooking various, depending on the temperature. Water may be added as needed. After all ingredients are added the chicken mixture can be placed in the oven to finish cooking. Whether on stove or oven low temperatures and slow cooking produces a better flavor. I cook this in a large electric skillet or cook chicken in a fry pan, then transfer it to a 4 qt. Dutch Oven and continue cooking. The chicken may be served with pasta, rice, or polenta. |
Personal
Notes: |
Personal
Notes: Leaving skin on the chicken gives a better flavor to the mixture. I prefer a combination of chicken thighs and split breasts. Seasonings amounts should be adjusted to personal taste. If using canned tomatoes adjust the amount of salt because canned tomatoes contain salt. Always taste as cooking this recipe. Other ingredients,such as, mushroorms, olives, or capers may be added. The recipe is easy to customize to personal taste.
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