Chicken Macaroni Recipe
Ingredients
3 1/2 to 4-pound chicken, cut up
1/4 cup flour
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, finely chopped
1/2 cup chopped celery
1 can (3 ounces) sliced mushrooms and liquid
1/4 cup chopped parsley
2 cups chicken broth
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1 teaspoon dried rosemary
1/4 teaspoon freshly ground pepper
Directions
Cut up chicken and use neck, giblets and backs for chicken broth.
Wash and dry remaining pieces and coat with flour.
Heat oil in large skillet and brown chicken on all sides.
Transfer chicken pieces to shallow 2-quart casserole.
Lightly brown onion, garlic and celery in skillet.
Add remaining ingredients to onion mixture in skillet.
Cook and scrape brown crust from bottom of skillet.
Simmer 5 minutes, uncovered.
Pour over chicken in casserole.
Cover and bake in a 350° F.oven for 30 minutes.
Uncover and bake 30 minutes longer.
Wash and dry remaining pieces and coat with flour.
Heat oil in large skillet and brown chicken on all sides.
Transfer chicken pieces to shallow 2-quart casserole.
Lightly brown onion, garlic and celery in skillet.
Add remaining ingredients to onion mixture in skillet.
Cook and scrape brown crust from bottom of skillet.
Simmer 5 minutes, uncovered.
Pour over chicken in casserole.
Cover and bake in a 350° F.oven for 30 minutes.
Uncover and bake 30 minutes longer.
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