Chicken with Mincemeat
|Broiler fryer chicken||3 Pound, cut up (1 whole)|
|Olive oil||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Canned whole peeled tomatoes||28 Ounce (1 can)|
|Garlic powder||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Ready to use mincemeat||14 Ounce (1 1/3 cups / half 28 ounce jar, flavored with brandy and rum)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 can)|
About 1 1/4 hours before serving: Wash, then dry, chicken pieces.
In large heavy skillet or Dutch oven over medium heat, in hot oil, saute chicken pieces until well browned.
Sprinkle with 1/2 teaspoon salt and dash pepper.
Cover and cook over medium heat 35 to 45 minutes or until chicken is almost tender.
Meanwhile, in medium saucepan, combine tomatoes (break up with wooden spoon), 1 teaspoon salt, oregano, garlic powder, red pepper, black pepper, mincemeat, wine and mushrooms.
Bring to boil; simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
Drain off any excess fat from chicken.
Add sauce to chicken.
Cook 5 to 10 minutes or until chicken is tender.