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Ingredients
- 2 (2-lb size) broiler-fryers, cut up
- 3 Tbsps olive or salad oil
- 2 Tbsps butter
- 1 can (15 oz.) tomato sauce
- 1 can (1 lb, 12 oz) whole tomatoes, undrained
- 3/4 cup dry red wine
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1/4 tsp minced garlic
- 2 Tbsps chopped parsley
- 3/4 tsp salt
- 1/4 tsp pepper
- 3 Tbsps flour
- 1 can (6 oz) whole mushrooms, drained
Preparation
Step 1
Wash chicken; pat dry with paper towels. Heat oil and butter in 6 quart Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned.
Return chicken to Dutch oven; add tomato sauce, tomatoes, wine, basil oregano, garlic, parsley, salt, and pepper.
Simmer, covered 45 to 50 minutes, or until chicken is tender.
Combine flour with 3 tablespoons water; stir into sauce.
Add mushrooms; cook 10 minutes longer, or until sauce is thickened.
Serve over spaghetti, noodles, or rice.