Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3-pound whole chicken
1/2 cup all-purpose flour
salt
black pepper
cayenne pepper
1/4 cup olive oil
1 medium onion -- sliced thinly
1 clove garlic -- minced
1 large bell pepper -- sliced thinly
1 1 lb. can Italian plum tomatoes -- coarsely chopped
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
4 ounces mushrooms -- sliced
Cut chicken into serving-size pieces. Season flour with salt, pepper,
and cayenne. Dredge chicken in seasoned flour to coat.
In a Dutch oven or similar heavy kettle, sautE onions, garlic, and
bell pepper in olive oil until limp. Remove from pan. Brown chicken in same
olive oil. Add cooked onion mixture and remaining ingredients to kettle.
Simmer over medium low heat until chicken is cooked through, 30-40 minutes.
