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|
|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.