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Chicken Del Prado

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Ingredients
  Fryers 2 , cut up
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Onion 1 Large, diced
  Celery ribs 2 , sliced
  Green pepper 1 , cut into strips
  Mushrooms 1⁄2 Pound, sliced
  Crushed thyme 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Bay leaf 1
  Canned italian plum tomatoes 14 Ounce (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Tomato paste 2 Tablespoon
  Cooked spaghetti 10 Ounce, drained
Directions

Combine flour, salt and pepper and dust chicken.
Save any flour mixture that is leftover.
Brown chicken, a few pieces at a time in oil in a large skillet.
Place browned chicken in large casserole.
In same skillet with no more than 2 tablespoons of leftover oil, saute garlic, onion, celery, green pepper and mushrooms until just tender and crisp.
Add leftover flour mixture, thyme, cayenne and bay leaf.
Stir to coat vegetables.
Add plum tomatoes and liquid, wine and tomato paste.
Stir to blend.
Bring to a boil and pour over chicken in casserole.
Cover and bake in a 350° oven for 60 minutes or until chicken is tender.
Serve with bowl of buttered spaghetti.

Recipe Summary

Method: 
Saute
Ingredient: 
Chicken

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