Ingredients
| 1 | chicken, cut up | | 1/4 cup | olive or | | vegetable oil | | 1 | lg. onion, chopped | | 1 | lg. green pepper sliced into strips | | 2 to 3 cloves | garlic, minced | | Fresh mushrooms, sliced | | 1 can (6 oz.) | tomato paste | | 2 cups | hot water | | 1/4 cup | dry red wine | | 1 | bay leaf | | 1/4 tsp. | allspice | | Salt and pepper, to taste |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Sprinkle chicken with salt and pepper and brown on all sides in the oil. Remove from the pan and drain on paper towels.
Add the onion, garlic mushrooms and green peppers; cook, stirring for a few minutes until the onion begins to wilt. Place the browned chicken pieces into a large oven-proof casserole (I use a roasting pan with a lid). Pour the onion-pepper mixture over the chicken. In the same frying pan or a saucepan, mix the tomato paste, water, wine, bay leaf and allspice; mix well. Pour over the chicken, cover and bake in a 350°F oven about 1 hour or until the chicken is done then uncover the chicken and bake an additional 30 minutes for the sauce thicken. This can also be cooked stovetop, just cook slowly until the chicken is done and the sauce thickens.
Author's Comments
Great served with pasta.
Similar Recipes
chicken, chicken cacciatore