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| Ingredients: |
1 Roasting Chicken cut into serving pieces
5 Tablespoons of olive oil
1 Medium onion, chopped
1 Green pepper cleaned of seeds and thinly sliced
1 Clove garlic, chopped
2 Tablespoons minced celery |
1 Pinch of rosemary
3 Tomatoes peeled and seeded, coarsely chopped
1 Tablespoon minced parsley
1/2 Cup of red wine
1 Cup mushrooms coarsley chopped,
Salt and pepper to taste |
| Cooking
Instructions: |
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Cut chicken into serving pieces. In a heavy pan heat olive oil and brown chicken on all sides. (aproximently 10 minutes) Add onion, green pepper, garlic, celery, rosemary. When vegetables are beginning to brown add tomatoes, parsley and wine. Cover and let simmer slowley for approximately 30 minutes or until almost tender. Add chichen stock if liquid cooks down. Add mushrooms and cook for another 15 to 20 minutes. Salt and pepper to taste. |
| Serving
Suggestions: |
| Italian bread and butter works well here. |
| Additional
Comments: |
| Have the kids watch and have them put in the ingredients. Don't forget as you get better at cooking you can add a little of this and a dash of that to make it your own. |
| Origin of this recipe: |
| Nana made this and was a family favorite when I was a kid. |
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