Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 Green bell pepper, cut into
6 Pieces Frying chicken (legs -julienne strips
-with thighs attached and 2 Carrots, thinly sliced
-breast halves) 1 Celery stalk, thinly sliced
1 1/4 c All-purpose flour, seasoned 1 c Canned crushed Italian plum
-with 1 t paprika, salt and -tomatoes
-pepper 1 ts Dried basil
To taste) 1 ts Dried thyme
1/2 c Thinly sliced onion 1 ts Dried oregano
2 md Gralic cloves, minced Salt and pepper to taste
2/3 c Dry Marsala

Heat oil in heavy large skillet. Coat chicken with seasoned flour,
shaking off excess. Brown chicken on all sides over moderate heat,
being careful not to crowd skillet. Remove and set aside.

In the same skillet saute' onion and garlic 3 minutes. Turn heat to
high and add wine, scraping up browned bits from bottom of skillet.
Add chicken, vegetables and herbs. Cook 5 to 7 minutes.

Cover and simmer until tender, about 30 minutes. Add herbs. Adjust
seasoning to taste. Serves 6

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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