Ingredients
  • 3 tablespoons Chef Paul Prudhomme's Poultry Magic®
  • 2 teaspoons dried parsley leaves
  • 2 teaspoons dried oregano leaves
  • 1 (3-3½ pound) chicken, all visible fat removed, cut into 8 pieces
  • 2 (16 ounce) cans whole tomatoes with their liquid
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped fresh mushrooms
  • 1 cup dry red wine, in all
  • 1 (6-ounce) can tomato paste
  • 1/2 teaspoon minced fresh garlic
  • 2 cups chicken stock, in all
  • 1 cup julienne onions
  • 2 cups julienne green bell peppers
  • ¼ cup sliced fresh garlic
  • 3 tablespoons dark brown sugar
  • 2 cups sliced fresh mushrooms
Steps

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