Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up1/4 cup all-purpose flourSalt and pepper to taste2 tablespoons olive oil2 tablespoons butter1 large onion, chopped2 celery ribs, sliced1 large green pepper, cut into strips1/2 pound sliced fresh mushrooms1 can (28 ounces) tomatoes, drained and chopped1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1 cup dry red wine or water1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1 teaspoon dried oregano1 teaspoon dried basil3 garlic cloves, minced1 tablespoon sugarHot cooked pastaGrated Parmesan cheese
Preparation
Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
