Chicken with Mincemeat Recipe
Ingredients
| Fryer chicken | 1 3 pound | |
| Olive oil | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 | |
| Whole peeled tomatoes | 1 28 Ounce | |
| Oregano | 1 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Black pepper | 1/8 Teaspoon | |
| Mincemeat | 1 1/3 Cup (16 tbs), flavored | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| 1 4-ounce can mushroom stems and pieces, drained | ||
Directions
About 1 1/4 hours before serving: Wash, then dry, chicken pieces.
In large heavy skillet or Dutch oven over medium heat, in hot oil, saute chicken pieces until well browned.
Sprinkle with 1/2 teaspoon salt and dash pepper.
Cover and cook over medium heat 35 to 45 minutes or until chicken is almost tender.
Meanwhile, in medium saucepan, combine tomatoes (break up with wooden spoon), 1 teaspoon salt, oregano, garlic powder, red pepper, black pepper, mincemeat, wine and mushrooms.
Bring to boil; simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
Drain off any excess fat from chicken.
Add sauce to chicken.
Cook 5 to 10 minutes or until chicken is tender.
In large heavy skillet or Dutch oven over medium heat, in hot oil, saute chicken pieces until well browned.
Sprinkle with 1/2 teaspoon salt and dash pepper.
Cover and cook over medium heat 35 to 45 minutes or until chicken is almost tender.
Meanwhile, in medium saucepan, combine tomatoes (break up with wooden spoon), 1 teaspoon salt, oregano, garlic powder, red pepper, black pepper, mincemeat, wine and mushrooms.
Bring to boil; simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
Drain off any excess fat from chicken.
Add sauce to chicken.
Cook 5 to 10 minutes or until chicken is tender.
Chef
