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- Recipe from Louisiana Legacy
Serves/Makes:4 or more
- 1 2 lb (.9 kg). to 3 lbs (1.4 kg). chicken, cut in serving-sized pieces
- 1/2 cup (125 ml) all-purpose flour
- 1/4 cup (60 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 oz (84 grm). tomato paste
- 1 10-3/4 oz (301 grm). can cream of mushroom soup
- 1 tsp (5 ml). salt
- 1/4 tsp (1 ml). black pepper
- 1 tsp (5 ml). oregano, crushed
- 1/8 tsp (1 ml). thyme
- 1/8 tsp (1 ml). marjoram
- 1/2 cup (125 ml) dry white wine
- 1/4 cup (60 ml) dry red wine
- 1/2 green bell pepper, sliced in strips
- cooked egg noodles
- Flour chicken pieces.
- Saute in oil until golden brown.
- Remove from oil and drain.
- Saute onions and garlic in the same oil until clear.
- Pour out excess oil and replace chicken.
- Add all other ingredients except green pepper slices.
- Bring to a boil over medium-high heat.
- Cover, lower temperature and simmer for about 45 minutes.
- Top with green pepper slices.
- Cook over low heat for 15 minutes longer.
- Stir occasionally during cooking to avoid sticking.
- Serve over boiled egg noodles.
- Can't go wrong with Louisiana home-cookin'!
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