Chicken Smothered In Roasted Garlic With Sweet Basil Red Gravy
|Vegetable oil/Olive oil||2 Cup (32 tbs)|
|Chicken||1 , cut into 8 pieces|
|All purpose flour||18 Tablespoon (2 Tablespoon Plus 1 Cup)|
|Finely chopped onions||2 Cup (32 tbs)|
|Chopped green bell peppers||1 Cup (16 tbs) (Finely Chopped)|
|Peeled chopped tomatoes||3 1⁄2 Cup (56 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Chopped fresh basil||3 Tablespoon, chopped|
|Dried basil leaves||1 1⁄2 Teaspoon|
|Light brown sugar||2 Tablespoon|
|Basic chicken stock/Water||3 Cup (48 tbs)|
|Hot cooked rice/Pasta||1 Cup (16 tbs) (Preferably Converted)|
Heat oil in large skillet over high heat.
Season chicken with 1 tablespoon of the Poultry Magic.
Blend flour and 2 teaspoons of the Poultry Magic in another container.
Dust chicken pieces with seasoned flour.
Add chicken pieces to hot oil (large pieces and skin side down first) and brown 3 to 4 minutes on each side.
When brown (chicken should not be fully cooked), remove chicken pieces from skillet and drain on paper towels.
Pour off all but 1/4 cup of oil.
Reheat skillet and oil over high heat and add onions.
Reduce heat to medium, add 2 teaspoons Poultry Magic and bay leaves; cook until onions are brown, stirring occasionally, about 5 minutes.
Add bell peppers and cook 2 minutes.
Add tomatoes, increase heat to high and cook 1 minute.
Stir in tomato sauce and basil and cook about 1 minute.
Add Roasted Garlic and cook about 1 minute.
Stir in brown sugar; cook about 3 minutes.
Add remaining Poultry Magic; cook about 1 minute, then stir in the stock.
Return chicken pieces to skillet and bring to a boil.
Simmer, uncovered, about 25 minutes, stirring occasionally to keep from sticking.
Add salt and cook about 1 minute more