3- to 3 1/2-lb cut-up whole chicken
1/2 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil
1 medium green bell pepper
2 medium onions
1can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1c an (8 oz) tomato sauce
1c up sliced fresh mushrooms (3 oz)
1 1/2t easpoons chopped fresh or 1/2 teaspoon dried oregano leaves
1t easpoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2t easpoon salt
2c loves garlic, finely chopped
Steps
1
Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
2
Cut bell pepper and onions crosswise in half; cut each half into fourths.
3
Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.Grated Parmesan cheese, if desired
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