Monday, October 27, 2008


I know this isn't much to look at - but WOW what a ton of flavor! It smelled SO good in my house while it was simmering on the stove. I served this with rice, but it would also pair nicely with angel hair pasta. I fried the chicken for it and set some aside to serve my hubby - without the sauce. I honestly didn't think he would care for it. But he said he couldn't help tasting it because it smelled so good. He actually liked it! I was so surprised! It has a nice flavor-filled heat to it. Perfect for those cold Autumn or Winter nights!


  • Flour, to coat chicken
  • 2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's
  • 3/4 cup olive oil
  • 6 cloves garlic, peeled and halved
  • 10 to 12 ounces white mushrooms, sliced
  • 1 large onion, peeled and sliced
  • 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
  • 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
  • 1 (15 1/2-ounce) can chicken broth
  • 1 (28-ounce) can diced tomatoes, with their juice
  • 1 teaspoon crushed red pepper
  • Kosher salt
  • 1 teaspoon dried oregano
  • 1 small can tomato paste
  • 6 leaves fresh basil, chopped


Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.

Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.

Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.

This dish goes well with any pasta or rice and tastes even better the following day.

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