4 tablespoons flour salt, pepper and oregano to taste 3 pound fryer, cut up 2 cups Marinara Sauce 1/2 cup dry red wine 1 (4 ounce) can sliced mushrooms, drained 4 tablespoons olive oil
Microwave Oven Directions: Combine flour and seasonings in a paper or plasticbag. Place chicken pieces in bag and shake to coat lightly with flour mixture.Place chicken, skin side down, in a glass baking dish, arranging piecesso that the thicker portions are to the edge of the dish and the thinnerpieces, such as the wings, are facing towards the center. Combine the sauceand wine and pour over chicken. Cover dish with wax paper and cook on highfor 20 minutes. Turn the chicken skin side up, and spoon sauce over top.Arrange mushroom pieces on top of chicken. Cover dish with wax paper andcook on high for 10 to 15 minutes longer, or until chicken is tender. Tasteto correct seasonings.
Crock Pot Directions: Coat chicken lightly with flour mixture as describedin the basic recipe. In a large frying pan, heat olive oil and brown chickenpieces on all sides. Transfer to crock pot. Combine remaining ingredientsand pour over chicken. Cover and cook on low setting for 5 to 7 hours.
Conventional Directions: Coat chicken lightly with flour mixture as describedin basic recipe. In a large frying pan, heat olive oil and brown chickenpieces on all sides. Add remaining ingredients, cover tightly, and simmeruntil chicken is tender (about 45 minutes).