Dont Worry About It Cooking
Being a bachelor and do not gingerly apply my time to cooking like some, I have discovered the ultimate relief. I dug out the old Brinkman Sportsman smoker and...
I finally fixed a recipe which I had clipped out of the newspaper quite a while back. It worked out very well - even my picky husband gave it a thumbs-up. As you can see, I made a few adjustments, plus served it on rice - "picky husband" only wants pasta if spaghetti sauce is on top. ( I have my own secret stash of pasta recipes and hope he goes out of town for a couple of days, so I can cook some of my favorites.) :-))
* Exported from MasterCook *
Recipe By :Janet Terchilla Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Poultry
1-2 cup olive oil 4 skinless boneless chicken breasts ( cut in pieces) 1 tablespoon garlic -- minced 1 large red or Vidalia onion -- sliced 2 large red peppers -- 1-2" slices 2 large celery stalks -- 1-4" slices 1-2 pound mushrooms -- sliced 2 28-oz. cans crushed tomatoes 1 28-oz. can diced tomatoes 2 tablespoons Italian seasoning 1 teaspoon black pepper 1 cup white vinegar
In a large Dutch oven, warm oil on low-medium heat. Add chicken pieces, cooking 6 to 8 minutes. Add all remaining ingredients except vinegar.
Cook on low heat, covered, stirring every 20 or 30 minutes, for 2-1-2 to 3 hours. In last 30 minutes, add vinegar.
Serve over rice or pasta.
Cuisine: "Italian" Source: Hometown Recipes", American Profile, Record-Observer"
- - - - - - - - - - - - - - - - - - NOTES : I halved the recipe. I used 1 can stewed tomatoes in place of the crushed tomatoes and added 1 12-oz. can V-8 during the cooking time, since the mixture thickens and tends to stick. (P.S.: I forgot to add the vinegar!).