Ingredients:
- 1
bay leaf
- 1/4
teaspoon
ground allspice
- 1
cup
sliced mushrooms
- 1
6oz can tomato paste
- 2
ounce
white wine (or apple juice)
- 1
green bell pepper, sliced
- 1
large onion, sliced
- 3
cloves garlic, minced
- 1
whole chicken
- 1
dash black pepper
- 2
tablespoon
olive oil
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Directions:
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Preheat oven to 350F
Cut chicken into portion-sized pieces. To reduce fat, remove the skin from the chicken. Sprinkle with freshly ground pepper.
Heat olive oil in skillet on medium-high heat.While browning chicken on all sides, slice mushrooms, slice onion, mince the garlic and julienne the green peppers.
Remove chicken from skillet, drain and blot any excess oil with paper towels. Add veggies to the skillet and saute until onions are transclucent.
Arrange chicken pieces in the bottom of a casserole dish and cover even with the sauteed veggies. In the skillet, mix tomato paste, water, wine, bay leaf and allspice. Mix well and pour over the chicken and veggies in the casserole dish.
Cover the casserole and bake for half an hour. Remove cover for the remaining half hour. Copyright 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
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