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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes, 2nd Edition.
Submitted by: Wendi Knowles from Pittsfield, ME
3 lbs. chicken, skin removed if desired
1⁄4 c. all-purpose flour
1 T. olive oil
1 c. onion, thinly sliced
1⁄2 c. green pepper, sliced
1 clove garlic, minced
1⁄4 c. chicken broth
15-oz. can diced tomatoes, drained
8-oz. can tomato sauce
1⁄4 c. sliced mushrooms
1⁄4 t. dried oregano
1⁄8 t. salt
Pat chicken pieces dry; coat chicken with flour. In a large skillet, heat oil over medium heat. Place chicken in skillet and cook for about 15 to 20 minutes, until golden on both sides. Remove chicken to a plate; cover with aluminum foil and set aside. Add onion, green pepper and garlic to drippings in skillet; cook and stir until vegetables are tender. Add broth, scraping up brown bits in bottom of skillet. Add remaining ingredients; stir until blended. Return chicken to skillet, spooning some of the sauce over chicken. Cover and cook for about one hour, until chicken is tender and juices run clear. Makes 10 servings. | |
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Pat chicken pieces dry; coat chicken with flour. In a large skillet, heat oil over medium heat. Place chicken in skillet and cook for about 15 to 20 minutes, until golden on both sides. Remove chicken to a plate; cover with aluminum foil and set aside. Add onion, green pepper and garlic to drippings in skillet; cook and stir until vegetables are tender. Add broth, scraping up brown bits in bottom of skillet. Add remaining ingredients; stir until blended. Return chicken to skillet, spooning some of the sauce over chicken. Cover and cook for about one hour, until chicken is tender and juices run clear. Makes 10 servings. |
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