Number Of Ingredients 18
Steps:
- Dry the chicken and dredge lightly with flour. Heat the butter and oil in a large frying pan. Lightly brown the chicken on all sides, a few pieces at a time removing the browned pieces to a plate. Saute the garlic and onion in the pan drippings just until tender. Return the chicken to the frying pan; add the tomatoes, green pepper, pimiento, 2 TB parsley, salt, thyme, oregano, pepper, bay leaf, chicken broth, jalapenos, capers and 1/3 cup of reserved tomato juice. Cover and simmer gently over medium heat about 45 min, or until chicken is almost tender (or bake, covered, in a 350 oven about 45 min.) Add the sliced mushrooms. Spoon some of the liquid around the chicken over the mushrooms. Cover and continue cooking 10-15 min or until mushrooms are just tender. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickened; pour over chicken. Garnish with parsley and serve with pasta. Makes 8-10 servings.
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