Ingredients:
1 (2 ½ to 3 lb.) chicken, cut up
1 medium green pepper, coarsely chopped
1 medium onion, sliced
1 large tomato, seeded and coarsely chopped
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
¼ cup dry red wine
1 bay leaf
2 cloves garlic, minced
½ teaspoon oregano
¼ teaspoon fennel seed
½ teaspoon salt
¼ teaspoon pepper
½ cup grated Parmesan cheese – Capellini or spaghetti,
optional
Preparation:
In 3 quart casserole, place chicken pieces with meaty
portions along outside of dish. Add green pepper and onion slices. In 4 cup
glass measure, combine tomato, tomato sauce, tomato paste, wine, bay leaf,
garlic, oregano, fennel seed, salt and pepper. Mix well and pour over chicken.
Cover. Cook for 28 to 32 minutes, until chicken is done and vegetables are
tender; rearrange chicken every 10 minutes. Remove bay leaf. Sprinkle with
Parmesan cheese. Serve over capellini or spaghetti.
Serving
Suggestion:
Makes 6 servings
Cookware Tip:
Spreading cereal mixture over paper towels will help
absorb moisture, avoiding a soggy mix. Placing the paper towels over a cooling
rack allows for air circulation and faster cooling time. Store cooled cereal
mix in large airtight containers, or in re-sealable plastic storage bags.
