Dry mix:
1 tbls. Salt
2-1/2 tsp. Basil
2 tsp dried parsley
2 tsp oregano
2 tsp. Thyme
1 1/2 tsp. Onion powder
1 1/2 tsp. Garlic powder
1 tsp. White pepper
3/4 tsp. Black pepper
3-4 lb. cut up chicken
28 oz. can tomatoes, crush in bowl with hands
2 tsp. Olive oil
1 c. chopped onions
1c/ chopped green pepper
1 c. fresh mushrooms
1 c. dry red wine
5-1/2 oz. can tomato paste
1/2 tsp. Minced garlic
2 c. chicken stock
1 c. onions, julienned
2 green peppers, julienned
1/4 c. chopped fresh garlic
3 tbls dark brown sugar
2 c. sliced mushrooms
Sprinkle 4 tbls dry mix on chicken, rub in with hands. Brown chicken in hot
oil, 8 –10 minutes. Add chopped veggies, cook until brown, stirring up
brown bits (5 minutes) Add wine. Cook 3-5 minutes. Add paste, cook 4 minutes.
Add 2 tbls dry mix, and cook 2 minutes. Stir in tomatoes and garlic, bring
to a boil. Add rest of mix, wine, and 1 c. stock. Stir in julienned onion
and green peppers, and garlic. Cook 4 minutes. Return chicken to pot, bring
to a boil. Cook 2 minutes. Stir in remaining stock. Cover. Simmer 7 minutes.
Stir in sugar. Simmer 5 minutes. Sauce should be a thick, rich and dark reddish-brown.
Serve over favorite pasta.
