Monday, April 7, 2014
My mom used to make a simpler version of this dish (without the veggies) often when I was growing up. This took a little longer but wed have it from time to tome. Cooking the chicken in the sauce makes it so tender the meat came right off the bone with the slight touch of a fork. You can change up this dish by adding some crushed red pepper flakes for some kick or throwing in some peas for some added sweetness.
1 chicken cut up and cleaned and pat dry
2 red bell peppers, sliced into one inch strips
1 package of mushrooms, sliced
½ cup red wine vinegar or dry white wine
1- 28 ounce can crushed Tomatoes
¼ cup parmesan cheese
1 onion, diced
4 cloves garlic, minced
2 cubes Dorat frozen basil or a handful fresh leaves
Italian seasoning, to taste
salt and pepper, to taste
oil, for frying
In a wide shallow pan such as a chicken fryer, brown chicken in oil, set aside. Add onion, garlic, peppers and mushrooms and let cook until onion is translucent. Deglaze the pan with vinegar scraping up browned bits with a wooden spoon. When reduced add basil, Italian seasoning, salt and pepper, then and tomatoes, stir. If sauce is too thick, add water to thin in out. Add cheese. Let cook until chicken is tender, about 1 - 1 1/2 hours. Adjust seasoning to taste.
Serve with pasta, potatoes, rice or polenta.