Progresso Chicken Fricassee
|Olive oil||3 Tablespoon, divided (Progresso)|
|Coarsely chopped onions||2 Cup (32 tbs)|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chicken parts||3 Pound|
|Basil leaves||1 1⁄2 Teaspoon, crushed|
|Thyme leaves||1 Teaspoon, crushed|
|Ground black pepper||1⁄8 Teaspoon|
|Canned crushed tomatoes||28 Ounce (1 can, Progresso)|
|Sweet fried peppers||6 Ounce, undrained (1 jar, Progresso)|
In a large saucepot heat 2 tablespoons of the olive oil until hot.
Add onions, carrots and mushrooms.
Saute until vegetables are barely tender.
With a slotted spoon remove vegetables to a plate and reserve.
Heat remaining 1 tablespoon oil in saucepot.
Add chicken, a few pieces at a time, so they are not crowded.
Saute until brown on all sides.
As chicken browns, remove to a plate and reserve.
Return chicken, skin side up, to saucepot.
Cover with vegetables.
Sprinkle with basil, thyme, salt and black pepper.
Add tomatoes and sweet fried peppers.
Simmer, covered, until chicken is cooked and tender, about 40 minutes, basting occasionally with sauce.
Garnish with parsley, if desired.