• 40minutes
  • 371calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 (3 1/2 pounds)

  3. chicken , cut into 8 pieces and skin removed from all but wings

  4. 3 tablespoon(s) all-purpose flour

  5. 1 medium onion , finely chopped

  6. 4 clove(s)

  7. garlic , crushed with garlic press

  8. 8 ounce(s) mushrooms , trimmed and thickly sliced

  9. 1 can(s) (14 to 16 ounces)

  10. tomatoes

  11. 1/2 teaspoon(s) salt

  12. 1/2 tablespoon(s) dried oregano , crumbled

  13. 1/4 teaspoon(s) dried sage

  14. 1/8 teaspoon(s) ground red pepper like cayenne

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. On waxed paper, coat chicken with flour, shaking off excess. Add chicken to skillet and cook until golden brown, about 3 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned.

  2. Add onion and garlic to skillet. Reduce heat to medium-low and cook, stirring occasionally, untilonion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until just tender, about 3 minutes.

  3. Add tomatoes with their juice, breaking them up with side of spoon. Add salt, oregano, sage, ground red pepper, and chicken and heat to boiling over high heat. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 25 minutes.

  4. Transfer chicken to serving bowl. Spoon sauce over chicken. Makes 4 main-dish servings.

  5. Nutritional information is based on one serving.


Send feedback