Ingredients:
1 (3 lb) frying chickens, cut into pieces ( skin on or off)
salt and pepper
1/4 cup olive oil (less if desired, I use 1/4 cup) or 1/4 cup canola oil ( less if desired, I use 1/4 cup)
1 cup chopped onions
4 -5 fresh minced garlic cloves
1 small green bell peppers, chopped
1/2 cup red wine or 1/2 cup hot water
1 (15 1/2 ounce) cans tomato sauce ( if desired, a larger can can be used for more sauce)
1 1/2 cups canned whole mushrooms
Directions:
Pat the chicken pieces dry with a paper towel.
Coat the chicken all over with olive oil.
Season well with salt and pepper.
In a large heavy-bottomed fry pan, with 1/4 cup olive oil, (large enough to hold all the chicken and the sauce in), over medium-high heat, brown the chicken pieces until brown on both sides (do not burn the chicken, otherwise the sauce will have a bitter taste).
Remove the browned chicken pieces to a plate; keep warm.
Add in the chopped onions, green bell pepper and the garlic to the same skillet; saute for 3-4 minutes.
Add the chicken pieces back to the skillet.
Add in the wine (or water if using); cover and simmer for 10 minutes.
Add in the tomato sauce and the mushrooms, cover again; cook for another 20-30 minutes, or until the chicken is done (turn once during the last stage of cooking).
***NOTE***If desired grated Parmesan cheese may be sprinkled over the chicken before serving.
Servings: 4
Time preparation: 25 min.
Time total: 60 min.