Melvyn douglas' chicken cacciatore

4 Servings

Ingredients

Quantity Ingredient
3.00 pounds Fryer; disjointed
Salt, pepper, paprika; flour
4.00 tablespoon Olive oil
½ cup Bacon; chopped
1.00 Onion; chopped
1.00 cup Mushrooms; drain; canned
1.00 Garlic; minced
2.00 tablespoon Parsley
½ cup White wine
8.00 ounce Tomato sauce
Salt & pepper to taste

Directions

Dust chicken in flour misture. Heat oil in heavy skillet. Fry chicken until golden brown. Reduce heat. Cover. Cook chicken until tender.

Remove chicken from skillet and place in warm oven. Turn out oil.

Partially fry bacon. Add onion, mushrooms, garlic and parsley. Saute slowly until onions are tender. Pour off excess bacon fat. Add wine, tomato sauce, salt and pepper. Simmner until mixed. Return chicken to the sauce. Cover and simmer gently for 40 mi nutes until chicken is flavored by the sauce. Remove. Cover sauce and simme r ten minutes longer for a thicker sauce.

From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

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