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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I love this chicken recipe. Comfort food that tastes soooo good. Ingredients:
4 tablespoons olive oil |
6 cloves garlic, minced |
2 1/2 lbs chicken, cut into 8 pieces |
1/4 cup all-purpose flour |
1 lb mushroom, caps separated from stems,caps halved or quartered if large |
1 (1 1/2 lb) can whole tomatoes, drained well,quartered |
1/2 teaspoon oregano |
1/4 teaspoon cinnamon |
1/4 cup cream |
1/4 cup finely chopped parsley |
Directions:
1. Heat 2 tblsps of the oil in large skillet over medium heat until hot but not smoking.
2. Add garlic; reduce heat to low.
3. Saute garlic, stirring frequently, until softened but not browned, about 2 minutes.
4. Dredge chicken pieces lightly in flour.
5. Increase heat to medium; add chicken pieces and saute until well-browned on all sides, about 20 minutes.
6. Heat remaining 2 tblsps oil in separate skillet over medium heat until hot but not smoking.
7. Add mushroom caps and stems; saute, stirring occasionally, until lightly browned, 5-6 minutes.
8. When chicken is browned, stir in tomatoes, oregano, cinnamon and mushrooms; season to taste.
9. Reduce heat to medium-low.
10. Cook chicken, covered, 20 minutes, then uncover, add cream and cook another 10 minutes, or until chicken is tender and sauce has thickened slightly.
11. Sprinkle with parsley and serve.
12. Serve with penne or rigatoni.
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