Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
6 Pieces Frying chicken (legs
-with thighs attached and
-breast halves)
1-1/4 c All-purpose flour, seasoned
-with 1 t paprika, salt and
-pepper
To taste)
1/2 c Thinly sliced onion
2 md Gralic cloves, minced
2/3 c Dry Marsala
1 Green bell pepper, cut into
-julienne strips
2 Carrots, thinly sliced
1 Celery stalk, thinly sliced
1 c Canned crushed Italian plum
-tomatoes
1 t Dried basil
1 t Dried thyme
1 t Dried oregano
Salt and pepper to taste
Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking
off excess. Brown chicken on all sides over moderate heat, being careful
not to crowd skillet. Remove and set aside.
In the same skillet sauté onion and garlic 3 minutes. Turn heat to high
and add wine, scraping up browned bits from bottom of skillet. Add chicken,
vegetables and herbs. Cook 5 to 7 minutes.
Cover and simmer until tender, about 30 minutes. Add herbs. Adjust
seasoning to taste. Serves 6
