Pollo Alla Cacciatore
|Broiler fryer chicken||6 Pound, cut up (Two 3 Pound Pieces)|
|Flour||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 1⁄2 Clove (7.5 gm), or 1 small clove, mashed|
|Onions||2 Medium, chopped|
|Canned italian pear shaped tomatoes||12 Ounce, drained and chopped (Juice Reserved)|
|Green pepper||1 Large, thinly sliced|
|Chopped pimiento||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Crumbled thyme||1⁄2 Teaspoon|
|Crumbled oregano||1⁄2 Teaspoon|
|Red wine vinegar/1/2 cup chicken broth plus 2 tablespoons vinegar||2⁄3 Cup (10.67 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs) (Fresh)|
|Chopped parsley||1 Tablespoon (For Garnish)|
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 tablespoons parsley, salt, thyme, oregano, pepper, bay leaf, wine, and 1/3 cup of reserved tomato juice.
Cover and simmer gently over medium heat about 45 minutes, or until chicken is almost tender (or bake, covered, in a 350° oven about 45 minutes).
Add the sliced mushrooms.
Spoon some of the liquid around the chicken over the mushrooms.
Cover and continue cooking 10 to 15 minutes 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.