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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - olive oil or salad oil
  • 2 tablespoons - butter or margarine
  • 1 - frying chicken, about 3-1/2 lbs, cut into pieces
  • 1/2 pounds - mushrooms, sliced
  • 1 - medium-size onion, chopped
  • 2 - green peppers, seeded, chopped
  • 2 cloves - garlic, minced or pressed
  • 2 tablespoons - chopped parsley
  • 1/2 cups - water
  • 1/2 cups - dry white wine or chicken broth
  • 1 cans - tomato paste, 6 oz.
  • 1 1/2 teaspoons - salt
  • 1/4 teaspoons - marjoram
  • 1/4 teaspoons - oregano
  • 1/4 teaspoons - thyme leaves
  • Directions:

    Heat oil and butter in a wide frying pan over medium-high heat. Add chicken and cook, turning until browned on all sides. Remove chicken and set aside. Pour off and discard all but 3 tablespoons drippings.
    Add mushrooms, onion, green peppers, and garlic to pan; reduce heat to medium and cook, stirring, until onion is soft. Stir in parsley, water, wine, tomato paste, salt, marjoram, oregano, and thyme. Return chicken to pan. Bring to a boil; cover, reduce heat, and simmer until meat near thighbone is no longer pink when slashed (about 40-45 minutes).

    Brief Description

    Braised chicken with vegetables in a white wine tomato sauce.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 1 hour(s)


    Sunset Easy Basics for Good Cooking

    Posted By:


    Posted On:

    March 12, 2013

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