Ingredients
3- to 3 1/2-lb cut-up whole chicken
1/2
cup Gold Medal™ all-purpose flour
1/4
cup vegetable oil
1
medium green bell pepper
2
medium onions
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
cup sliced fresh mushrooms (3 oz)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2
teaspoon salt
2
cloves garlic, finely chopped
Grated Parmesan cheese, if desired
Preparation
Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.
