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| This recipe works well halved, too, and is good served with noodles or mashed potatoes. |
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| 6 Tbs |
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Salad oil |
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| 2-1/2 to 3 pounds |
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Chicken fryer, cut up |
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| 1 cup |
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Onions, minced |
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| ¾ cup |
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Green peppers, minced |
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| 4 cloves |
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Garlic, minced |
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| 1 can (2½ lb) |
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Tomatoes (approx. 3-1/2 cups) |
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| 1 can (8 oz) |
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Tomato sauce |
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| ½ cup |
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Chianti wine |
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salt and pepper to taste |
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| ½ tsp |
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Thyme |
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| ½ tsp |
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Allspice |
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| 2 |
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Bay leaves |
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| 1 |
Heat oil in large skillet and saute chicken until golden on all sides. |
| 2 |
Add onions, green peppers, garlic; brown lightly. |
| 3 |
Add remaining ingredients. Simmer, uncovered, 30 to 40 minutes or until chicken is fork tender. |
| 4 |
To serve, pour sauce over chicken. |
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| Recipe Source |
Author: Helen's ORIGINAL!!! |
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