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 plastic
bag. Place chicken pieces in bag and shake to coat lightly with flour mixture.
Place chicken, skin side down, in a glass baking dish, arranging pieces
so that the thicker portions are to the edge of the dish and the thinner
pieces, such as the wings, are facing towards the center. Combine the sauce
and wine and pour over chicken. Cover dish with wax paper and cook on high
for 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 and
cook on high for 10 to 15 minutes longer, or until chicken is tender. Taste
to correct seasonings.
Crock Pot Directions: Coat chicken lightly with flour mixture as described
in the basic recipe. In a large frying pan, heat olive oil and brown chicken
pieces on all sides. Transfer to crock pot. Combine remaining ingredients
and pour over chicken. Cover and cook on low setting for 5 to 7 hours.
Conventional Directions: Coat chicken lightly with flour mixture as described
in basic recipe. In a large frying pan, heat olive oil and brown chicken
pieces on all sides. Add remaining ingredients, cover tightly, and simmer
until chicken is tender (about 45 minutes).