Post by April B. on Feb 10, 2003 9:39:41 GMT -6
April's Country Chicken Cacciatore
Served 4 to 6
3 chicken leg's with thigh's attached, rinse in cold water and remove skin if you wish I don't
3 cups flour
1 & ½ tsp. Salt
2 & 1/2 tsp. Garlic powder
1 & ½ tsp. Lawry's Seasoned Salt
pepper white or black (optional)
Mix Flour and spices together
Heat
4 Tbs. Olive oil or salad oil in a large skillet.
Coat the chicken with the flour mix.
Brown the chicken in the skillet with the oil. Set the chicken aside in a large baking pan.
Pour out excess oil saving the drippings and about 1 Tbs. of the oil; to saute onions and garlic in.
Add
1 med. Onion, coarsely chopped
2-3 cloves garlic, coarsely chopped
In Skillet you just cooked chicken in; saute the onion and garlic until the chopped onion are soft. Be carful not to burn the garlic.
When onions and garlic are done turn the heat down to a simmer.
Add
4 Tsp. Red wine vinegar
mixed with
½ cup white wine
simmer for about a minute then
Add
4 med. Potatoes, peeled and chopped into big bite size pieces rinsed in cold water.
1 whole Green Bell Pepper, seeds and pith removed, rinsed in cold water and chopped into good big bite size pieces.
3-4 large carrots, rinsed in cold water and chopped into big bite size pieces.
Place all the vegetables in the skillet with the onions
Add
½ cup chicken broth
1 can (10 ½ oz.) of Del Monte Green Pepper & Mushroom Spaghetti Sauce
simmer for about 15 to 20 minutes to warm the mix through.
Pour over chicken and cover pan with foil spayed with cooking spray and bake @ 350 for 1 hour and 20 minutes or until chicken and vegetables are cooked trough.
Serve with Romano grated cheese, Crusty French Bread and a fresh crisp lettuce salad.
Served 4 to 6
3 chicken leg's with thigh's attached, rinse in cold water and remove skin if you wish I don't
3 cups flour
1 & ½ tsp. Salt
2 & 1/2 tsp. Garlic powder
1 & ½ tsp. Lawry's Seasoned Salt
pepper white or black (optional)
Mix Flour and spices together
Heat
4 Tbs. Olive oil or salad oil in a large skillet.
Coat the chicken with the flour mix.
Brown the chicken in the skillet with the oil. Set the chicken aside in a large baking pan.
Pour out excess oil saving the drippings and about 1 Tbs. of the oil; to saute onions and garlic in.
Add
1 med. Onion, coarsely chopped
2-3 cloves garlic, coarsely chopped
In Skillet you just cooked chicken in; saute the onion and garlic until the chopped onion are soft. Be carful not to burn the garlic.
When onions and garlic are done turn the heat down to a simmer.
Add
4 Tsp. Red wine vinegar
mixed with
½ cup white wine
simmer for about a minute then
Add
4 med. Potatoes, peeled and chopped into big bite size pieces rinsed in cold water.
1 whole Green Bell Pepper, seeds and pith removed, rinsed in cold water and chopped into good big bite size pieces.
3-4 large carrots, rinsed in cold water and chopped into big bite size pieces.
Place all the vegetables in the skillet with the onions
Add
½ cup chicken broth
1 can (10 ½ oz.) of Del Monte Green Pepper & Mushroom Spaghetti Sauce
simmer for about 15 to 20 minutes to warm the mix through.
Pour over chicken and cover pan with foil spayed with cooking spray and bake @ 350 for 1 hour and 20 minutes or until chicken and vegetables are cooked trough.
Serve with Romano grated cheese, Crusty French Bread and a fresh crisp lettuce salad.
