Prudhomme's chicken and sauce

SEE recipe for Prudhomme’s Poultry Magic Recipe as seperate recipe entry. Looks like a ton of steps but well worth it in the end!

3 tablespoons Chef Paul Prudhomme's Poultry Magic®

2 teaspoons dried parsley leaves

2 teaspoons dried oregano leaves

1 (3 to 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

½ 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

Directions at chefpaul.com

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