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Polio Alia Cacciatore Con Pepperoni

  Broiler fryer 2 , cut up
  Flour 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), mashed
  Onions 2 Medium, chopped
  Green pepper 1 Large, thinly sliced
  Chopped pimiento 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Dry red wine/1/2 cup chicken stock plus 2 tablespoons vinegar 2⁄3 Cup (10.67 tbs)
  Reserved tomato juice 1⁄3 Cup (5.33 tbs)
  Sliced mushrooms 2 Cup (32 tbs)
  Chopped parsley 1 Tablespoon (For Garnish)

Dry the chicken pieces well and dredge lightly with flour.
Heat the butter or margarine and olive or other salad 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.
Replace the chicken in the frying pan; add the tomatoes, green pepper, pimiento, parsley, salt, thyme, oregano, pepper, bay leaf, wine (or chicken stock and vinegar), and the 1/3 cup tomato juice.
Cover and simmer gently over medium heat about 45 minutes, or until chicken is almost tender (or bake, covered, in a moderate oven 350° about 45 minutes).
Add the sliced mushrooms; spoon on some cooking liquid.

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Polio Alia Cacciatore Con Pepperoni Recipe