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Categories:
broiler-fryer chickens flour salt butter olive oil onions green pepper mushroom garlic Italian plum tomatoes chicken bouillon cubes parsley salt pepper oregano marjoram thyme white wine olives Parmesan cheese
Viewed: 39 - Published at: 3 years agoIngredients
- 2 broiler-fryer chickens, cut into serving pieces
- 12 cup flour
- 1 teaspoon salt
- 14 cup butter
- 14 cup olive oil
- 2 medium onions, sliced
- 1 green pepper, sliced
- 1 lb mushroom, sliced
- 2 garlic cloves, minced
- 1 (28 ounce) can Italian plum tomatoes, drained & chopped (reserve juice)
- 2 chicken bouillon cubes
- 2 tablespoons chopped fresh parsley
- 1 12 teaspoons salt
- 14 teaspoon pepper
- 12 teaspoon oregano
- 12 teaspoon marjoram
- 12 teaspoon thyme
- 12 cup dry white wine
- 12 cup sliced ripe olives
- parmesan cheese
Method
- Dredge chicken pieces in 1 tsp of salt and flour.
- Brown chicken in mixture of oil and butter.
- Remove to a casserole.
- Saute onion, garlic, green pepper and mushrooms.
- Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
- Cook a few minutes to blend, add to chicken in casserole.
- Cover and bake at 350F for 45 minutes, or until chicken is almost tender.
- Uncover, add olives and bake 15 to 20 minutes longer.
- Remove chicken and vegetables to a warm platter.
- Rapidly boil liquid until slightly reduced and thickened.
- Pour over chicken.
- Sprinkle with Parmesan cheese.
- Serve with spaghetti.
