From the kitchen of Mena Vesce (IAC member since 11/2005)
Flour to coat chicken
2 whole chickens each cut into eight pieces with the breast cut into thirds
¾ cup olive oil
6 garlic cloves peeled and halved
10 to 12 ozs. white mushrooms sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded and sliced into l/2 inch strips
2 red bell peppers, cored, seeded and sliced into l/2 inch strips
1 cup of Marsala wine (or dry white wine is acceptable)
1 - 15 oz can of chicken broth
1 - 28 oz can crushed tomatoes with liquid
l tsp crushed red pepper flakes
salt to taste
l tsp. dried oregano
Large frying pan
9 X 13 baking dish
Pre-heat oven to 350*
Place the flour in a shallow dish and coat the chicken pieces. Shake off any excess.
Heat the oil in a large pan over medium high heat.
Add the chicken in batches and fry until golden brown on all sides. When all chicken has been cooked, set aside.
Add the garlic to pan and cook until it turns golden brown. Remove garlic.
Add the mushrooms and sauté five to seven minutes until they release most of their liquid.
Add the onions and bell peppers and sauté until the vegetables are soft, approximately six minutes.
Add the wine and let reduce by half.
In a 9 X 13 baking dish, mix the chicken broth, tomatoes, crushed red pepper, salt and oregano. Stir in the contents of the frying pan. Add the chicken.
Cover baking dish with aluminum foil and bake for 30 minutes.
Serve over linguine or rice if desired.