 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I haven't had time to try it yet, but it looks delicious. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kitchens - Barry Minowitz, Dix Hills Hadassah in New York contributed the recipe to the cookbook. Ingredients:
3 lbs chicken, cut in 8 pieces |
1 cup onion, thinly sliced |
2 garlic cloves, minced |
2 cups mushrooms, sliced |
2 tomatoes, chopped |
1/3 cup dry white wine |
2 tablespoons balsamic vinegar |
1 teaspoon dried thyme or 1 tablespoon fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper, freshly ground |
Directions:
1. Use some cooking spray in a non-stick skillet, and brown chicken pieces until brown on both sides - about 6 - 8 minutes. Transfer chicken to a 13 X 9 baking pan.
2. Place onion and garlic in the same skillet and cook, stirring, until onion is translucent - about 2 minutes. Add mushrooms, and cook another minute. Stir in the remaining ingredients, and cook another minute. Pour vegetable mixture evenly over the chicken. Cover with foil and bake at 350 F for 25 minutes.
3. Remove foil and bake an additional 15 minutes, or until the chicken is thoroughly cooked.
|
|