Wednesday, January 24, 2007

Harvest Chicken using White Wine

Fantastic Main Course meal...

Harvest Chicken
3 pounds chicken, cut up into sections, bone on
¼ cup flour, seasoned with salt and pepper
¼ cup canola oil
2 garlic cloves, crushed and minced
1 onion, peeled and diced
2 celery stalks, sliced
½ red pepper, sliced into strips
½ green pepper, sliced into strips
½ yellow pepper, sliced into strips
1 cup mushrooms, washed and sliced
1 teaspoon dried thyme
2 bay leaves
Pinch cayenne pepper
1 can plum tomatoes
1 cup white wine
2 tablespoons tomato paste
Salt and freshly ground pepper
Mix the chicken with the flour, then brown the chicken in the oil. Remove chicken from the pan and place in an ovenproof casserole dish.
Sauté the vegetables and add to the chicken.
Add the tomatoes, tomato paste, wine and spices to the casserole dish.
Bake in the oven at 350 for 25 minutes covered, then uncover and cook for an additional 20 minutes.

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