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4 servings1/3 cup all-purpose flour 2-1/2 to 3-pound broiler-fryer chicken, cut up 1/4 cup CRISCO Oil 1 medium onion, thinly sliced and separated into rings 1/2 cup chopped green pepper 2 cloves garlic, minced 1 can (16 ounces) whole tomatoes, undrained 1 can (8 ounces) tomato sauce 1 can (4 ounces) sliced mushrooms, drained 3/4 teaspoon salt 1/2 teaspoon dried oregano leaves Hot cooked noodles Place flour in large plastic food storage bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat Crisco Oil in large skillet. Add chicken. Brown over medium-high heat. Remove chicken from skillet; set aside. Add onion, green pepper and garlic to skillet. Sauté over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to break apart tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat. Simmer 30 to 40 minutes, or until chicken is tender and meat near bone is no longer pink. Serve with noodles. |
