Thursday, July 26, 2012


Another old Indiana recipe, this one from Indianapolis.

1/4 cup flour
4 bone-in chicken breast halves
2 tbsp olive oil
1/4 lb fresh mushrooms, sliced
1 medium onion, sliced thin
1 clove of garlic, minced
1 can (14 1/2-oz) diced tomatoes, do not drain
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
couple twist of freshly ground black pepper
1 bay leaf
1/2 cup whole pitted ripe olives
Hot cooked spaghetti

Place the flour in a large resealable plastic bag; add the chicken and shake to coat.

Heat the olive oil in a large skillet, add the chicken and brown on both sides.  Remove chicken and place in a lightly greased 9 x 13 x 2- inch baking pan or dish.

Add the mushrooms, onion, and garlic to the large skillet and cook, stirring, until they are tender.  Add the tomatoes, pearl onions, broth, tomato paste, basil, salt, oregano, thyme, pepper, and bay leaf.  Bring the mixture to a boil and pour over the chicken in the baking dish.  Cover pan or dish with foil, place in preheated oven and bake for 45 to 50 minutes or until juices run clear.  Add the olives and bake another 10 to 15 minutes.  Discard bay leaf before serving with the hot spaghetti.

Yield: 4 servings

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