recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
succulent chicken pieces are cooked in this robust
tomato sauce. Serve on Garlic Potatoes, or on
a bed of Soft Polenta along with a sautéed green
vegetable such as Broccoli Rabe Or Spinach".
(See Italian Food Forever)
Boiler / Fryer, Cut Into 8 Pieces (about 3 -
2 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Celery Stalk, Chopped
4 oz. Mushrooms, Chopped
1/2 Cup Dry White Wine
1 (14 oz) Can Chopped Tomatoes
1/2 Cup Chicken Broth
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
the chicken pieces, and then pat dry.
the oil in a large skillet over medium heat,
and brown the chicken pieces well on both sides.
Remove the chicken pieces to a plate.
the mushrooms, onions and celery to the pan
drippings, and sauté until soft, about
the garlic, and cook another minute or two.
the chicken back into the skillet, and add the
white wine. Cook on medium heat until it has
almost completely evaporated.
in the chopped tomatoes, broth and seasonings.
Simmer, covered for about 30 minutes.
the sauce has not thickened, remove the chicken
pieces from the pan, and bring the sauce mixture
to a boil. Cook a few minutes until it has reduced
and thickened. Serve hot!
may add some small tasty black olives to the chicken
and sauce mixture in the last minute or two of
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever