Submitted by: Cindy Kerschner of cindysrecipesandwritings.com
Cindy says, “This is a meal my Mom made to stretch the food dollar and give us the most wholesome food possible on a limited budget. Leftovers turned into meals like fajitas or chicken Sloppy Joe’s.”
Ingredients:
1 C. all-purpose flour for coating
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried basil
1 (4 lb.) chicken, cut into pieces
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 oz.) cans plum tomatoes
1/2 tsp oregano
1/2 C. white wine
2 C. fresh mushrooms, sliced
Salt and pepper to taste
Directions:
Mix flour, salt, pepper and basil together on a plate. Heat olive oil in a large skillet over medium heat. While oil heats, dip chicken parts into flour mixture and lightly shake off excess flour. Fry chicken on both sides until golden brown. Remove browned chicken to a plate. Keep warm. Add peppers, onions, and garlic to the pan. Fry until softened but not mushy. Scrape pepper mix from the skillet into a Dutch oven. Add chicken back to pot. Add tomatoes, wine, mushrooms and oregano.
Cook for approximately 30 minutes until chicken is thoroughly cooked. Serve over rice or noodles.