| 3-pound | Fryer, cut into pieces |
| ½ cup | Flour |
| 1 teaspoon | Engage Organics Garlicsaltless |
| ¼ teaspoon | Engage Organics Sweet-Cinn |
| 2 teaspoons | Engage Organics Original All-Purpose |
| ½ cup | Olive oil |
| 1 medium | Onion, minced |
| 1 small | Green pepper, chopped |
| 1 large can (#303 size) | Tomatoes, preferably Italian * |
| 1 pound | Fresh mushrooms, sliced |
| ½ cup | Pitted ripe olives |
| 1 | Bay leaf |
|
Dredge chicken in flour mixed with spices.
Heat all but 2 tablespoons of the olive oil in skillet.
Brown chicken in olive oil.
In separate saucepan, heat remaining oil and cook onions and peppers until they are limp.
Add tomatoes, mushrooms, olives and bay leaf and stir well.
Spoon over chicken and simmer about 45 minutes.
Serve over polenta.
Note:
* Italian tomatoes make a HUGE difference in this recipe. They are sweeter and more flavorful. |
