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Categories:
chicken oil garlic onion green peppers tomato puree mushrooms oregano parsley sprigs bay leaf salt pepper thyme white wine
Viewed: 0 - Published at: 9 years agoIngredients
- 6 large chicken legs with thighs
- 3 Tbsp. oil
- 1 minced garlic
- 1 medium onion
- 1/2 c. green peppers
- 1 (1 lb. 12 oz.) can tomato puree
- 1 (6 oz.) can sliced, undrained mushrooms
- 1/2 tsp. crushed oregano
- 4 parsley sprigs
- 1 bay leaf
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. thyme
- 1/3 c. dry white wine (optional)
Method
- Rinse chicken in cold water.
- Dry with absorbent paper.
- Cook garlic and pepper in oil in a deep pot.
- Add chicken and cook, turning frequently until brown. Add onions, tomato puree, mushrooms, parsley, bay leaf, oregano, salt, pepper, wine and thyme.
- Bring to a boil and reduce heat.
- Cover and simmer for 1 1/2 hours until chicken is tender.
- Serve over noodles or rice. Yields 6 servings.
