Family Spice Recipes, Meal Planning & Fitness Advice

1. About 30 minutes before roasting, remove from the refrigerator:
• 2 (3 1/2 lbs) chickens, quartered, with backs removed
2. If the giblets and neck are in the chicken cavity, remove them and reserve the giblets.
3. Wash chickens and pat dry with paper towels.
4. Season both sides of the chicken pieces with:
• 1 tsp salt
• 1/2 tsp black pepper
5. In a small plate combine:
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried parsley
6. Press chicken pieces into flour mixture until thoroughly covered. Shake off excess flour and reserve.
7. In a large non-stick skillet or dutch oven, over medium-high heat add:
• 3 TBS olive oil
8. Brown chicken pieces in hot oil for 3 minutes for 3-minutes per side.
9. Remove chicken to serving dish, cover with foil.
10. Add to hot oil:
• 1 onion, chopped
• 1 large bell pepper, chopped (any color)
11. Sauté until vegetables soften, about 3-5 minutes.
12. Stir in:
• 4 garlic cloves, chopped
• 1 tsp dried basil
• 1 tsp dried parsley
13. Cook for 2 minutes.
14. Stir in:
• 2 (14 oz) can diced tomatoes with juice
• 1/2 cup dry white or red wine
• 1/2 cup olives
15. Remove chicken to serving dish, cover with foil.
16. Add to sauce:
• 8 oz assorted mushrooms (crimini, shitake, oyster), halved
17. Cook for 10 more minutes.
18. Pour sauce over chicken pieces in serving dish.
19. Garnish with:
• fresh basil or parsley, chopped

NEED NUTRITIONAL INFORMATION!

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