This recipe takes a bit of time , allow cooking time for chicken (approx 40 minutes) and 45 minutes for remainder of cooking time. (Best to give yourself about 2 hrs total, but worth every minute)
While chicken is cooking I suggest making the white rice and preparing the "herb sachet".
Ingredients:
small can of sliced black olives
1 1/2 cup of chicken broth
1 can 15 oz of diced tomatoes in sauce
1 can 15oz tomato sauce
2 tsp thyme
2 tsp rosemary
1 -2 bay leaves
6-8 pieces of bone in chicken thighs and legs are best
fresh sliced mushrooms
1/2 -1 cup white wine (real wine, not cooking wine but can be inexpensive)
2 cupswhite rice cooked as directed( set aside cooked rice to put chicken maranga over OR past of you choice
1 1/2 cups of flour, 1 tsp garlic salt, 1 tsp pepper in large zip lock bag
3-4 Tabls of olive oil
2 tabls butter
Electric skillet is best BUT you can also use a large skillet pan on the stove top
Put all chicken pieces in zip lock bag with flour/pepper/garlic salt and coat well
put olive oil in skillet or frying pan, cook chicken pieces completly in olive oil until they are nice
and brown all around and cooked throughly (approx 15 minutes on each side. Take out of skillet and set aside.
Add 2 Tabls butter to left over oil in skillet and saute mushroom until cooked (5 minutes) , add wine and reduce (4 minutes), add sliced black olives, add chicken broth, diced tomatoes and tomato sauce and add "sachet" of hebs. Saute all ingredients for approx 10 minutes, add fried chicken pieces , cover skillet and keep on med to low setting for approx 45 minutes.
**How to make "sachet" of herbs- cut 4X4 of cheese cloth (this can be found at grocery store, cut when needed and store the rest for next time you need to make a sachet. Place rosmary herbs and bay leaves and thyme in center of 4X4 cheese cloth , make a little "pocket book" and tie off with string or, bread tie or zip tie or even dental floss.
Serve over white rice! Soooo yummy!!
While chicken is cooking I suggest making the white rice and preparing the "herb sachet".
Ingredients:
small can of sliced black olives
1 1/2 cup of chicken broth
1 can 15 oz of diced tomatoes in sauce
1 can 15oz tomato sauce
2 tsp thyme
2 tsp rosemary
1 -2 bay leaves
6-8 pieces of bone in chicken thighs and legs are best
fresh sliced mushrooms
1/2 -1 cup white wine (real wine, not cooking wine but can be inexpensive)
2 cupswhite rice cooked as directed( set aside cooked rice to put chicken maranga over OR past of you choice
1 1/2 cups of flour, 1 tsp garlic salt, 1 tsp pepper in large zip lock bag
3-4 Tabls of olive oil
2 tabls butter
Electric skillet is best BUT you can also use a large skillet pan on the stove top
Put all chicken pieces in zip lock bag with flour/pepper/garlic salt and coat well
put olive oil in skillet or frying pan, cook chicken pieces completly in olive oil until they are nice
and brown all around and cooked throughly (approx 15 minutes on each side. Take out of skillet and set aside.
Add 2 Tabls butter to left over oil in skillet and saute mushroom until cooked (5 minutes) , add wine and reduce (4 minutes), add sliced black olives, add chicken broth, diced tomatoes and tomato sauce and add "sachet" of hebs. Saute all ingredients for approx 10 minutes, add fried chicken pieces , cover skillet and keep on med to low setting for approx 45 minutes.
**How to make "sachet" of herbs- cut 4X4 of cheese cloth (this can be found at grocery store, cut when needed and store the rest for next time you need to make a sachet. Place rosmary herbs and bay leaves and thyme in center of 4X4 cheese cloth , make a little "pocket book" and tie off with string or, bread tie or zip tie or even dental floss.
Serve over white rice! Soooo yummy!!
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