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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this in Woman's Day magazine and it looks really good. I have not tried it yet. Ingredients:
1 (4 lb) quartered chicken |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon oil |
1 cup chopped onion |
1 tablespoon garlic |
1 (28 ounce) can fire-roasted crushed tomatoes |
Directions:
1. Grasp chicken skin with paper towel and pull off.
2. Remove visible fat.
3. Mix flour, salt, and pepper in a gallon-size plastic food bag.
4. Add chicken, a few pecies at a time; close bag and shake to coat chicken evenly.
5. Heat oil in a deep 12 inch nonstick skillet over medium heat.
6. Add chicken and cook turning once, 10 minutes or until golden.
7. Remove chicken.
8. Add 1 cup chopped onion; saute 3 minutes until golden.
9. Add 1 Tablespoon garlic; saute until fragrant.
10. Add fire roasted crushed tomatoes and bring to a simmer.
11. Add chicken; bring to a simmer; cover and, turning chicken occasionally, cook 15 minutes or until chicken is cooked through.
12. Garnish with thinly sliced fresh basil and diced fresh mozzarella cheese.
13. Serve with pasta.
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