If you make this with boneless breast and thighs you can cut the cooking time to about half an hour.
Ingredients:
- 1 chicken, cut in pieces (or 3 small boneless breast and 3 boneless thighs)
- 3/4 c flour
- 1 tsp salt
- 1/4 tsp pepper
- 6 Tab oil
- 2 onion, sliced
- 1 clove garlic, chopped
- 1 can Italian tomatoes (about 2 pounds)
- 1 Tab sugar
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 green pepper, sliced in strips
Directions:
- Wash chicken.
- Dry and shake with flour, salt, pepper to coat.
- Brown in oil.
- Remove from pan.
- Saute onions until soft.
- Saute garlic for a minute or two.
- Stir in tomatoes, sugar, basil, thyme.
- Heat to boiling.
- Return chicken to pan.
- Spoon sauce over pieces.
- Lay green pepper slices on top.
- Cover and simmer 1 1/2 hr. (1/2 hr if boneless pieces)
- Baste several times.
Serves: 4
Source: Jan Skopecek at KOA Kings Canyon
Serve over rice or noodles?
That came from the first KOA theme dinner “Black Tie” so long ago I don’t remember! Both would work.
I think there’s a step missing for browning the onion and garlic after removing the chicken from the pan.
Fixed it.