- 1/4 pound [113 g] butter
- 2 small whole chickens, each cut into 8 pieces
- 1 large onion, finely chopped
- 1 cup [250 mL] chopped sweet green pepper, membranes removed and seeded
- 1 cup [250 mL] cleaned fresh mushroom pieces
- 2 or 3 cloves garlic, minced
- 1 [8-ounce / 227-mL] can tomato sauce
- 1 [28-ounce / 796-mL] can tomatoes
- 1 teaspoon [5 mL] pepper
- 1/2 teaspoon [2.5 mL] thyme
- 2 bay leaves
- Dash of Cayenne pepper
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- Melt butter into a large skillet.
- Brown chicken pieces in melted butter; remove from skillet.
- Brown together chopped onion and sweet green pepper, mushroom pieces along with minced garlic into the same skillet.
- Push mixture aside.
- Transfer chicken pieces back into skillet; spoon sweet green pepper mixture over chicken pieces.
- Into a mixing bowl, mix together tomatoe sauce, canned tomatoes with juice, pepper, thyme, bay leaves and Cayenne pepper; pour all over chicken.
- Bring to a boil, lower heat and leave to simmer, uncovered for approximately 30 to 40 minutes, until chicken can easily be broken-up with as fork.
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