Yield: 6 Servings
|6 \N||Chicken breasts|
|12 \N||Chicken wings, we are \"white meat\" people; an appropriate amount of whole chicken or dark meat would work as well|
|\N \N||Salt (I don't use any)|
|\N \N||Olive oil|
|¼ pounds||Sliced fresh mushrooms (up to 1/2)|
|2 mediums||Onions, chopped|
|½ \N||Green pepper, chopped|
|2 \N||Ribs celery, chopped|
|4 \N||Cloves garlic, minced|
|1 can||(28 - 32oz) Italian plum tomatoes|
|2 tablespoons||Worcestershire sauce *|
|½ cup||Dry red wine ( I used Burgundy)|
|½ can||(6 oz) tomato paste|
|1 pinch||(large) dried oregano|
|1 pinch||(large) dried thyme|
|\N \N||Bay leaves|
|½ teaspoon||Dried thyme leaves|
* (to avoid the conversation on the fact that wor. sauce has anchovies in them and can't be used with meat or chicken, the answer is: 1. Season or someone makes one that is pareve and 2. The OU says that French's (and this might hold true for Heinz as well) have so little fish in them that they literally don't count) If you notice, the Lea & Perrins wor. sauce has a OU and under it it says "fish" so that can't be used with meat or chicken.
Preheat oven to 350 degrees. Line baking pan with foil for easy clean up.
Spray pan with vegetable spray. Mix flour with pepper (and salt if you are using it) in plastic bag and shake few pieces of chicken at a time. Place baking sheet and bake in oven for 30 -40 minutes. Doesnt have to be fully cooked. If you would like chicken browner, put under broiler for few minutes; watch closely. Meanwhile, in 5-6qt. dutch oven, heat pan and put in small amount of olive oil; when hot, add onions, green peppers, garlic and celery. Brown lightly. Add rest of ingredients; stir. Add partially cooked chicken and cook for about 15-20 more minutes. We like our chicken falling off the bone and I made this for Shabbat, so it still had an hour or so in a very low oven before we ate dinner. Otherwise, just cook til done on top of oven. Serve with noodles or rice. Yummy Posted to JEWISH-FOOD digest V97 #062 by MUFFYMOM@... on Feb 24, 1997.