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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ange Netta's Chicken Diablo Recipe

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This recipe for Ange Netta's Chicken Diablo is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 pound) chicken fryer, cut up
1 cup onions, chopped
1 (16 ounce.) can tomatoes with liquid
Chopped tomatoes
1 cup dry wine
1 teaspoon salt
1/4 cup olive oil
2 cloves garlic, mashed
1/4 cup chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 jar Italian Hot Peppers
Directions:
Directions:
Sauté chicken in oil in large skillet until browned, about 15 minutes. Remove chicken and place in a 9x13x2 inch baking dish.

Preheat oven to 350 degrees. Add onion and garlic to skillet. Sauté until onion is golden, about 3 minutes. Stir in tomatoes, juice, Italian peppers, wine, parsley, salt, pepper and red pepper flakes. Bring to boil. Pour over chicken. Bake 1 hour.
Personal Notes:
Personal Notes:
Joyce, Carol and I would always go to Ange Netta's in Canfield and enjoy this meal. Grandma Nedostup loved it too, but did not like it with the hot Italian peppers and would ask them to make this recipe with out them.

 

 

 

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