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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

         You will need:

  • Large frying pan

  • 9 X 13 baking dish

  • Aluminum foil


  • 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.

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