2 Broiler-fryers; cut up
- (2-1/2 lb ea)
1/2 c All-purpose flour
2 ts Salt
1/2 ts Freshly ground pepper
3 tb Olive oil or vegetable oil
3 tb Butter
1 lg Onion; chopped
2 cl Garlic; minced
1 c Dry white wine
3 tb Brandy (optional)
2 lg Tomatoes; peeled/chopped -OR-
1 lb Can tomatoes; chopped
6 Parsley sprigs
1 Bay leaf
1 ts Leaf thyme
1/2 lb Mushrooms; sliced -OR-
6 oz Can mushrooms
Shake chicken pieces in a mixture of flour, salt, and pepper in a
plastic bag to coat well.
Heat oil and butter in a 12-cup flame proof casserole or a large
skillet. Brown chicken, a few pieces at a time, in hot fat; remove;
keep warm.
Saute onion and garlic in drippings until soft; stir in wine and
brandy; bring to boiling, stirring constantly. Stir in chopped
tomatoes; arrange browned chicken pieces in casserole, spooning
sauce over.
Tie a bouquet garni of parsley, bay leaf and thyme in cheesecloth;
push down into sauce; cover. (If using a skillet, place chicken in
a 12-cup casserole; pour sauce over and add bouquet garni; cover.)
Bake in moderate oven (350 F) 1 hour. Stir in sliced mushrooms or
canned mushrooms and liquid. (I saute the fresh mushrooms in butter
1st.) Bake 15 minutes longer, until chicken is tender. Remove
bouquet garni before serving. (I serve with hot steamed rice.)
Recipe by Family Circle, 301 Splendid Casseroles, January 1976
