Yield: 8 servings
|2 eaches||Chicken fryers, cut up (2-1/2 lbs each)|
|½ cup||Flour, all-purpose|
|½ teaspoon||Fresh ground pepper|
|3 tablespoons||Olive oil or vegetable oil|
|3 tablespoons||Butter or margarine|
|2 eaches||Garlic cloves, minced|
|1 cup||Dry white wine|
|3 tablespoons||Brandy (optional)|
|2 larges||Tomatoes, peeled & chopped OR 1-1lb. can tomatoes|
|6 eaches||Spr parsley|
|1 each||Bay leaf|
|1 teaspoon||Thyme, dried|
|½ pounds||Mushrooms, sliced, OR 1-6 oz can sliced mushrooms|
Shake chicken pieces in a mixture of flour, salt & pepper in a plastic bag to coat well.
Heat oil and butter or margarine in a 12-cup flame-proof casserole or a large skillet. Brown chicken, a few pieces at a time, in hot fat; remove; keep warm.
Saute onion and garlic in drippings until soft. Stir in wine and brandy (if using); bring to boiling, stirring constantly. Stir in chopped tomatoes; arrange browned chicken pieces in casserole, spooning part of the sauce over.
Tie a "bouquet garni" of parsley, bay leaf and thyme in cheesecloth; push down into sauce; cover. (If using a skillet for browning, place chicken in a 12-cup casserole; pour sauce over and add "bouquet garni"; cover)
Bake in moderate oven (350) 1 hour. Stir in sliced mushrooms or canned mushrooms and liquid. Bake 15 minutes longer, or until chicken is tender. Remove "bouquet garni" before serving. Garnish with parsley, if desired.
From Family Circle '301 Splendid Casseroles' circa 1976 Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By FRED TOWNER On 12-28-95