My favorite recipes are those that can be made early in the day and can be heated up for dinner. The earlier in the day this recipe is made, the more the flavors blend.
salt, pepper, garlic powder, onion powder, red pepper, oregano, thyme (whatever spices you like for this dish)
butter and olive oil
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
8 oz. mushrooms, sliced (I use more)
2 – 3 cans of tomatoes
1 cup dry white wine
1. I use a whole chicken that I cut up (because Vince likes dark meat and I like white meat). I added some boneless breasts so there would be enough leftovers for another meal for us and extra to send back to school with Chad.
2. Season the meat with salt, pepper, garlic powder, onion powder — whatever you like, and let it sit in the fridge for a couple of hours.
3. Season flour, dredge the chicken in the flour, brown in olive oil/butter. The chicken doesn’t need to be done — just brown and crispy on the outside.
4. Remove the chicken from the pan. Saute onion, bell pepper and garlic in the drippings. Add mushrooms and stir while sauteeing for about 5 minutes.
5. Add 2 or 3 cans of tomatoes. I used 2 quarts of home canned tomatoes and I used the immersion blender in the jars to break the tomatoes up.
6. Add 1 cup of dry white wine and seasonings of your choice. I use red pepper, oregano, a bit of thyme — whatever spices you may think it needs.
7. Simmer the sauce on the stove for about 15 minutes. Add the chicken pieces back to the sauce. Cover the dish and bake at 350º for about an hour.
8. After it’s baked, I take it out of the oven and let it sit on the counter til it’s cool enough to place back on the stove (glass top . . remember?). Add chopped parsley (however much you like) and then I keep it simmering on low til time for dinner.
Serve over pasta with a salad and . . dinner is done!