Ingredients
- 1 broiler/fryer chicken (3 1/2 - 4 lbs) cut up
- 1/4 c all purpose flour
- Salt & pepper to taste
- 2 T EVOO
- 2 T butter
- 1 Lg onion, chopped
- 2 celery ribs, sliced
- 1 Lg green pepper. Cut into strips
- 1/2 lb. sliced fresh mushrooms
- 28 oz. can tomatoes, cut up & juice reserved
- 8 oz. can tomato sauce
- 6 oz. can tomato paste
- 1 c dry red wine
- 1 t dried thyme
- 1 t dried rosemary, crushed
- 1 t dried oregano
- 1 t dried basil
- 3 garlic cloves, minced
- 1 T sugar
- Hot cooked pasta
- Grated Parmesan cheese
Preparation
Step 1
Dust chicken with flour. Season with salt & pepper. In Lg skillet, brown chicken on all sides in oil & butter over medium high heat. Remove chicken to platter.
In same skillet cook & stir onion, celery, pepper & mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic & sugar, Bring to boil. Reduce heat; cover & simmer for 30 minutes.
Return chicken to skillet. Cover & simmer 45-60 minutes until chicken is tender. Serve over pasta & sprinkle with Parmesan cheese.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in covered skillet until thermometer inserted in chicken reads 165, stirring occasionally.