Chicken Del Prado
|Fryers||2 , cut up|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 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|
|Canned italian plum tomatoes||14 Ounce (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Cooked spaghetti||10 Ounce, drained|
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 350Â° oven for 60 minutes or until chicken is tender.
Serve with bowl of buttered spaghetti.