Description:

Recipe from Louisiana Legacy

Source:

C.J.

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

Can't go wrong with Louisiana home-cookin'!